Abstract: A turkey cooking device comprises a base, a burner, a gas supply device, a turkey pot, a temperature control device disposed on the base or the burner, and a safety valve disposed on the burner. The burner and the turkey pot are disposed on the base. The burner is located below the turkey pot and connected to the gas supply device. The temperature control device comprises a temperature controller, which abuts against the outer circumferential wall of the turkey pot, is electrically connected to the safety valve and controls the burner to open or close through the safety valve.

Abstract: A dishwasher includes a memory unit for storing a number of washing programs, a control device configured to carry out a washing program from the number of washing programs; and a communication unit configured to retrieve a specific washing program from an external device in accordance with a status information relating to an external household appliance, and to store the retrieved specific washing program in the memory unit, said control device carrying out the stored specific washing program.

Abstract: A nested tableware set includes: a) first and second bowls having a base and container portion that terminates at an open rim, and b) a plate interposed between the first and second bowls. Each plate has: 1) a base terminating at a side wall that extends upwardly and terminates at a side wall rim, 2) a base wall extending vertically downwardly from the base, 3) a first annular surface extending horizontally away from an upper end of the base wall, and 4) a second annular surface extending horizontally away from and vertically above the first annular surface. The first annular surface and the base wall together define a first shelf for seating the first bowl, and the second annular surface defines a second shelf for seating another plate. The base and side wall together define a third shelf for seating the second bowl.

Abstract: A system for detecting a possibility of boiling over and preventing said boiling over comprising a vessel having a vessel's lid, the lid being characterised in that it is configured to: receive information on an initial level of the vessel's content and current level of the vessel's content; and establish on which heating section of a particular cooktop the vessel and the lid are positioned; and based on a difference between the initial level and the current level as well as the time of the creation of said difference: the lid is configured to instruct a height actuator of the lid to extend said lid vertically, in order to extend height of said vessel, and the lid is configured to instruct an aperture actuator to create an aperture in the lid's; the lid is configured to communicate with said cooktop in order to decrease power generation on said heating section.

Abstract: A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

Abstract: A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

Abstract: A mechanism for raising and lowering a cooking surface within a recessed combustion chamber is provided.

Abstract: A vacuum cooking appliance is provided. The vacuum cooking appliance may include a housing in which a housing mount and a vacuum packing module mount may be located at adjacent positions, a first container configured to accommodate liquid inside an accommodation space therein and coupled to the container mount, a heater configured to heat the liquid accommodated inside the first container, a vacuum pressure generator installed at the vacuum packing module mount and configured to suction air inside a food packing container, and a vacuum packing module installed adjacent to the vacuum pressure generator and including a sealer configured to heat and seal the food packing container.

Abstract: Provided is a cooking apparatus. The cooking apparatus has a structure in which cooking modules different from each other are selectively mounted with a free arrangement structure on a top surface of the cooking apparatus.

Abstract: An apparatus for handling three-dimensionally curved snack food chips. The apparatus includes a first conveyor for conveying a series of the snack food chips on a conveying surface and an inverting station located at an output end of the first conveyor. The inverting station includes an inverter configured for transferring the snack food chips from an output end of the first conveyor into contact with an internal concave surface of the inverter. A drive system for the inverter is configured to move the internal concave surface downwardly to cause movement of the snack food chips downward from an upper portion to a lower portion of the internal concave surface. A depositing station is located and configured for depositing the snack food chips from the lower portion of the internal concave surface onto a second conveyor configured for receiving snack food chips from the depositing station and conveying them away.

Abstract: One variation of a system for cooking food includes: a griddle module including a lower plate configured to receive a food product and an upper plate arranged over the lower plate and configured to contact the food product; a set of induction stations, each induction station including a lower coil configured to inductively couple to the lower plate when the griddle module is arranged in the induction station and an upper coil configured to inductively couple to the upper plate when the griddle module is arranged in the induction station; a hub configured to support the lower plate and the upper plate between the upper and lower coils of the induction stations and to sequentially position the griddle module through the set of induction stations; and a controller configured to drive the upper and lower coils to heat the food product between the lower plate and the upper plate.

Abstract: A cooking device equipped in a food vending machine for cooking ingredients provided by the food vending machine has a chamber, a heating component, and a moving mechanism. The chamber extends in a straight line. The heating component and the moving mechanism are mounted in the chamber. The moving mechanism is used for moving the ingredients from the entrance to the exit. Thus, the cooking device can heat the raw ingredients until fully cooked, so the food vending machine can provide fresh and cooked-on-the-spot food. Furthermore, space in the chamber is utilized efficiently and the chamber suits for various ingredients and cooking methods. Besides, the moving mechanism is capable of moving multiple containers which contain ingredients, so the cooking device can heat multiple sets of ingredients at the same time.

Abstract: An air intake control assembly for adjusting an air intake into a combustion chamber of a solid fuel burning appliance is provided. The air intake control assembly comprises a mounting structure having at least one air intake opening, a shutter mounted to the mounting structure and configurable between an open configuration and an at least partially closed configuration, a power supply, a motor operatively connected to the shutter and activable to modify a configuration of the shutter with respect to the at least one air intake opening, a temperature sensor electrically connected to the motor and the power supply to monitor a temperature representative of a temperature of the combustion chamber; and an electric circuit connecting the motor to the power supply and being operatively connected the temperature sensor. A solid fuel burning appliance and a method for controlling an air intake into a combustion chamber of a solid fuel burning appliance are also provided.

Abstract: A method and system for producing fried food pieces with reduced oil content is disclosed. The food pieces are immersion fried in hot oil at a first temperature to an intermediate moisture content, and finish fried at a second, higher oil temperature to a final moisture content.

Abstract: An apparatus (1) for the preparation and dispensing of bakery food products, in particular pizzas, comprising: a magazine (2) containing a plurality of food products (P) having a storage compartment (3) for storing said products (P) in a respective semi-cooked condition; cooling means (4) arranged inside the magazine (2) to keep the compartment (3) of said food products (P) at a predetermined freezing temperature; a supply line (15) for supplying said food products (P) extending between a product loading station arranged in the area of the magazine (2) and a dispensing station for dispensing the food products (P), packaging means (21), located in the area of said dispensing station to arrange each product (P) leaving the supply line (15) inside a respective package (C); said supply line comprising: a first oven (16) arranged downstream of the loading station and configured to thaw the food products (P) leaving the magazine (2); and a second oven (17) interposed between said first oven and said dispensing stat

Abstract: Disclosed herein is a cooking system for cooking food, the system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. At least one lid is movable relative to the housing. At least one heating element is associated with at least one of the housing and the at least one lid and at least one detector is operable to detect a configuration of the at least one lid. The cooking system is operable in a plurality of cooking modes and operation of a particular cooking mode is dependent on a detected configuration of the at least one lid by the at least one detector.

Abstract: A safety shield is provided that protects persons from hot fluids used with cooking pots used for deep frying over an open flame. The safety shield construction includes an adjustable band that attaches to the outside of a cooking pot, and having an outwardly protruding surface to re-direct spilled hot fluids away from a human user standing near the cooking pot. The safety shield provides a safety zone that deflects any spilled hot fluids away from the human user. The safety shield has an overall inverted V-shape, and as an alternative embodiment can have additional somewhat vertical barriers that help to prevent any spilled cooking oil from touching the human user.

Abstract: Disclosed herein is a cooking system for cooking food, the cooking system is functional in a plurality of cooking modes. The cooking system including a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to the hollow chamber. A lid is movable relative to the housing and at least one heating element is associated with said lid. In a first cooking mode of the plurality of cooking modes, the at least one heating element is open to airflow between the at least one heating element and the hollow chamber, and in a second cooking mode, the at least one heating element is closed to airflow between the at least one heating element and the hollow chamber.

Abstract: A drum has an upper edge and a lower edge. The drum has an open top and a closed bottom with a floor. The drum has a cylindrical side wall with a 12 o'clock region forwardly, a 6 o'clock region rearwardly, a 3 o-clock region to a first side, and a 9 o'clock region to a second side. A propane tank is positioned within the drum supported upon the floor. A container for food to be cooked is supported by the drum adjacent to the upper edge of the drum. The container extends downwardly into the drum. A burner is positioned within the drum above the propane tank and below the container. A tube couples the burner to the propane tank.

Abstract: A system/method of steam cleaning a roaster bowl, such as one used in a roasting/glazing apparatus, in which an electronic technique is employed to determine, during cleaning, whether water is boiling within the roaster bowl. The method entails adding water into a roaster bowl having sugar adhered thereto and placing a cover on top of the roaster bowl. A steam vent is formed between the cover and the roaster bowl. The method further comprises heating the roaster bowl and then electronically determining whether the water within the roaster bowl has reached a boiling point (i.e., is boiling). After electronically determining that the water is boiling, the water remains boiling for an amount of time sufficient to cause the internal surface of the roaster bowl and the cover to be properly steam cleaned. The water in the roaster bowl (with sugar dissolved therein) is then poured out.

Abstract: A device for cooking with a combination of steam and smoke. This device employs a burner for heating a material to create smoke, a container to hold such material; a water pan to catch drippings and also having an aperture to direct the flow of the smoke; a tapered pipe having its inlet attached to a water pan with a taper of a pipe accelerating speed of flowing smoke; optionally, a substantially flat plate at an exit of a tapered pipe to cause the smoke to spread farther from a center of its flow through optional apertures in a tapered pipe; optionally, fins attached to an exit in order to cause smoke to rotate as it rises; and apertures in a steam tube for injecting steam into an intended path of smoke.

Abstract: A grill includes a base seat and a grill mechanism. The grill mechanism is mounted to the base seat, and includes a lower grill unit, an upper grill unit pivoted to the lower grill unit, and an auxiliary heating unit disposed on one of the upper and lower grill units. The grill mechanism is operable to rotate relative to the base seat to a draining position. The auxiliary heating unit includes an auxiliary heating pan heated by heat emitted from the one of the upper and lower grill units, and an affixing member mounted to the auxiliary heating pan for holding a food disposed on the auxiliary heating pan.

Abstract: A device for creating partial cuts, such as transverse spiral cuts, into an elongated food product, such as hot dogs, frankfurters, and wieners, the device having an upper housing section with at least one top blade and a lower housing section with at least one bottom blade, wherein closing the top housing on top of the lower housing with the elongated food product inside allows the top blades and the bottom blades to partially cut through the elongated food product creating a helical groove pattern around the outer surface of the elongated food product while leaving an inner core intact. The device may also have guide channels to guide a skewer through the inner core for easy removal of the food product from the housing. The device can also be provided as a kit with skewers, modified tongs, and a heating unit to cook the food product in the housing.

Abstract: A modular cooking apparatus is provided. A base unit is configured to direct heat to a recess, the recess having a ledge therein configured to receive a stockpot. A griddle has a top griddle cooking surface, and a downward extending wall configured to engage the recess of the base unit. An oven has a substantially open bottom, and is configured to engage the top griddle cooking surface of the griddle, where the griddle cooking surface acts as the heat source for the oven. The base unit individually defines a stockpot cooker configuration, a combination of the griddle mounted on the base unit defines a griddle configuration, and a combination of the griddle mounted on the base unit and the oven mounted on the griddle defines an oven configuration.

Abstract: A cooking device having a liquid containing well in a center surrounded by a connected flange positioned or formed at an angle to the well for draining liquid into the well, and has a controllable flame directed to said well. A collapsible stand has a frame that holds the cooking device and the source of the flame, and has articulated legs selectively collapsible alongside the frame.

Abstract: Apparatuses and methods for supporting a workpiece such as a semiconductor wafer. A support system is configured to support the workpiece while allowing thermally-induced motion of the workpiece, which may include thermal bowing or thermal bending. The system may include a support member having a moveable engagement portion engageable with the workpiece, the engagement portion being moveable to allow the thermally-induced motion of the workpiece while supporting the workpiece. The moveable engagement portion may include a plurality of moveable engagement portions of a plurality of respective support members, which may be resiliently engageable with the workpiece. The support members may include flexible support members each having an unconstrained portion and a constrained portion, and the moveable engagement portions may include the unconstrained portions.

Abstract: A cooking pan provided with an exhaust device is capable of reducing smells or smoke generated when food is cooked. The cooking pan includes a distribution plate that is installed at the center of a lower surface of a bottom part of the cooking pan with a predetermined gap to form an exhaust space part, and an exhaust pipe that connects the exhaust space part with an interior of the cooking pan. Thus, the smells and smoke of the interior of the cooking pan are forcibly discharged and burnt by a pressure difference between the interior and exterior of the cooking pan and by flowing flames applied to the distribution plate of the lower surface of the cooking pan, so that the unpleasant smells and smoke are remarkably reduced, as is the emission of carbon dioxide.

Abstract: A fryer can include a base having a reservoir for receiving oil for frying a food product and a hood coupled to the base. The fryer can have an inlet at an upstream section and an outlet at a downstream section. At least one conveyor can move food product from the inlet to the outlet. A first baffle member and second baffle member can be positioned over the conveyor to define a frying chamber therebetween. The first and second baffle members can restrict air from flowing into the frying chamber from outside of the frying chamber.

Abstract: A cooking appliance, particularly an electric fryer, having a vat and a lid enclosing a cooking chamber, the lid having a viewing window. The cooking chamber has an air inlet and an air and cooking vapor outlet connected to a suction device. Air introduced through the air inlet is directed toward the air and cooking vapor outlet while passing under the viewing window. An electric heating resistor is disposed inside the vat and is connected to a control box separable from the vat. Said suction device is supported by said control box.

Abstract: A method of cooking a food item includes supporting a food item having multiple cooking sites, providing a jet of dry steam from a steam nozzle, determining a targeted subset of the cooking sites, and dynamically moving the food item or the steam nozzle so that the jet of dry steam is directed onto the targeted subset of the cooking sites.

Abstract: An apparatus for caramelizing a cut surface of a split bread product is provided. The apparatus comprises a substantially flat heatable surface and at least one pedestal magnetically coupled to and in heat transfer communication with the flat surface, and extending upwardly therefrom. The pedestal defines an upper contact surface for receiving and supporting the split bread product. The contact surface is formed to substantially conform to the contour of the cut surface of the split bread product, to apply heat directly to the cut surface to caramelize the inner surface thereof.

Abstract: A cooking environment is described for allocating power between multiple cooking systems and providing a calculated amount of energy to a cooking system. The cooking systems can each include a receptacle and a heating/cooling element to heat a product within the receptacle. A controller can receive requests for power from the cooking systems. Based on the requests for power, the controller allocates an amount of time within a time period in which the heating/cooling elements of each cooking system receive electrical energy. The controller can also allocate specific intervals within the time period in which the heating/cooling elements receive electrical energy.

Abstract: The present invention discloses an apparatus and method that combines traditional open flame cooking and modern cooking techniques (including, but not limited to, convection cooking, conduction cooking, microwave cooking etc). It not only allows traditional cooking steps that take place in open flame but also gives the user an option to switch over to other cooking technique to complete the cooking.

Abstract: A domestic cooking appliance includes a plurality of bays adapted to receive a plurality of different types of modules; a module connected to a bay of the plurality of bays; and a controller, wherein the controller is adapted to determine the bay in which the module is connected and a type of the module of the plurality of different types of modules. A method of controlling a domestic cooking appliance includes connecting a module of a plurality of different types of modules to the domestic cooking appliance; determining a type of the module; determining a position where the module is connected out of a plurality of possible positions; and displaying the type and the location of the module on a display of the domestic cooking appliance.

Abstract: A firebox for a gas grill with an infrared re-emitter surface at the top, at least one heat shield at the bottom, and sidewalls intermediate between the heat shields and the emitter plate forming a box like structure in which multiple small cross sectional area tubes with gas burner ports on the top or sides are disposed in an array between the heat shield and the emitter plate. The heat shield below the burner tubes has openings disposed below the burner tubes to admit secondary combustion air and provide cooling of the burner tubes preventing pre-ignition.

Abstract: A fryer is provided for cooking food in a small volume of oil. The fryer includes a main body with a seat for supporting a tilted tank designed to contain the volume of oil in a bottom angular portion thereof. The fryer also includes a heater, and at least one mixing blade inside the tank.

Abstract: An apparatus for toasting and broiling a food item in an aircraft galley includes: a heating element that heats a food item; a lower rack upon which the food item sits; an upper rack disposed above the lower rack to contain the food item in position between the lower rack and the upper rack while the heating element heats the food item; and an oven compartment in which the heating element, lower rack, and upper rack are disposed.

Abstract: A cooking appliance includes at least one multisided element that has more than one cooking surface, the multisided element being mounted on a base so that it can be oriented to present one of the surfaces for cooking. The element can be rotated to present another cooking surface whereby a user can choose a surface to grill food, bake food, smoke food, and the like all with the one appliance. As well, the sources of heat can be gas, wood, charcoal, or other sources.

Abstract: A cooking appliance includes an upper housing, a lower housing operatively connected to the upper housing, and a removable baking attachment received on the lower housing. The baking attachment has a bottom surface, a substantially open top and peripheral sidewalls defining a baking cavity.

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

Abstract: A system includes: a smoking appliance; a remote computing device; and a communication network; wherein the smoking appliance and the remote computing device are in communication via the communication network; and wherein a user of the remote computing device controls the smoking appliance remotely.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: A multi-purpose unit configured for fire usage having a body with an interior volume selectively closable by doors attached to sidewalls spaced between a base and a top. The interior volume contains spaces for grilling, baking, and heating. The heating space houses a grate to support a heat source. The grate is positionable between a first position generally adjacent the base and a second position generally adjacent the baking or grilling space. The intensity of heat in the baking and grilling spaces is adjusted by positing the heat source closer to or further from the space. In one embodiment the heating space may be exposed by selectively opening one or more doors over the space for use as an outdoor fire pit.

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

Abstract: A muffin maker comprises a support device, a main body and a collecting plate. A pedestal of the support device includes a first inserted portion. Two support arms of the support device include a rotary device. The main body is used for baking muffin and is connected to the rotary device. The collecting plate is mounted on the pedestal of the support device and includes a second inserted portion. The second inserted portion is connected with the first inserted portion and the normal line of the collecting plate is perpendicular to the normal line of the pedestal.

Abstract: Fresh potatoes, and/or other fresh vegetables or legumes, or any ingredients already frozen, processed, or otherwise prepared, are processed to make more healthful French fry products and other formed food items in any of a variety of shapes and flavor profiles while attaining the organoleptic qualities of traditional formed-food products.

Abstract: This invention is directed to a gas grill comprising: a firebox and frame; a vertically movable cooking surface so that the cooking surface can be vertically moved during cooking to control the cooking temperature; and a rack disposed under the cooking surface for receiving secondary fuel and having at least 50% of its area open so as not to dissipate heat from a primary heat source that is disposed under the cooking surface and rack for igniting the secondary fuel and providing heat to the cooking surface. The cooking surface can be a cooking assembly that includes a top cooking member having top “U” shapes and a bottom cooking member that has bottom inverted “U” shapes offset from the top “U” shapes so that heat from the primary heat source can travel upwards through the cook surface and grease can travel into the bottom inverted “U” shapes.

Abstract: A baking oven with a continuous baking belt and a belt preheating device has a front belt deflecting station, an input station, a baking chamber arranged in a housing, an output station and a rear belt deflecting station. The upper run of the baking belt extends from the front belt deflecting station through the baking chamber to the rear belt deflecting station. The lower run of the baking belt extends from the rear band deflecting station below the baking chamber to the front belt deflecting station. The belt preheating device is arranged on the circumferential path of the baking belt outside of the baking chamber. The baking belt is an inductively heated susceptor. The belt preheating device has an extensive inductor for inductively heating the baking belt moving past it to the belt preheating temperature by the extensive magnetic field generated by the inductor.

Abstract: Provided is a barbecue apparatus which uses charcoal, gas or electricity as a main heat source and does not allow only barbecuing with the addition of auxiliary heating source such as a halogen lamp, but also enables a long term heat retention of the meat barbecued hereby.

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