Abstract: Apparatus for cooking foods such as pasta rice including a container which receives a liquid to be heated and a cooking strainer-basket partially submerged in the liquid for cooking within the container, the container and the basket configured to have cooperating selectively engaging support members for alternatively positioning of the basket in the liquid for cooking of the food and repositioning of the basket above the liquid to provide for straining of the food.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: A method of producing baked egg using a horizontal rotating cylinder-type continuous frying apparatus, which baked egg has a small size and a strong fried flavor, is disclosed. Egg liquid is sprayed onto the inner surface of a heating drum while rotating the heating drum to solidify the egg liquid and then to make the solidified egg liquid detach from the inner surface of the heating drum, which egg liquid is sprayed within an area of the inner surface of the heating drum, which area expands at an angle of 60° to 150° in the direction of rotation of the heating drum from a rotation origin defined as the intersection of a vertical line and the rotation axis of the heating drum, wherein the angle is indicated taking the angle of the direction of the vertical line as 0°.

Abstract: An apparatus for slicing and applying a spread packaged in a container onto a food item. The apparatus includes an applicating station for applying a pre-selected quantity of the spread onto the food item as the food item is moved therethrough. The apparatus further includes a pumping station in fluid communication with the applicating station for transporting the spread from the container to the applicating station. In one preferred embodiment, a loaf of bread is first sliced and thereafter split open about a hinge extending along the length of the loaf. A spread, e.g., a garlic/butter mixture, is then applied to the exposed bread surface.

Abstract: A food cooking method and a device in which a combustion chamber and a food cooking vessel are separated by a surface having fine holes or slits, and a fuel or a substance which gives off an aroma produced in the combustion chamber while the combustion chamber is screened from the atmosphere, such that heat and aroma are transmitted to the food as the aromatic and hot combustion gasses are discharged to the exterior through the food in the food cooking vessel. In the cooking method, flavor is enhanced as a smoky aroma is directly added to the foods in forms of pastes and the foods in a solid phase which is distributed by mixing into a liquid phase or semi-liquid phase. The method also can be used to remove unwanted smells and to cook rice.

Abstract: A cooking apparatus includes a spatula assembly and a cooking container comprising an upper access opening and an inner, cooking surface having a spherical surface portion. The spatula assembly includes a spatula driver and a curved spatula pivotally mounted to the cooking container for moving along the cooking surface and about a pivot axis between first and second positions. The pivot axis passes through the center point of the spherical surface portion. The spatula assembly may be constructed so that at least one of the first and second positions is above the pivot axis. The curved spatula may also include a spatula body having an outer surface and a barrier member extending radially inwardly from the outer surface, the outer surface contacting the cooking surface of the cooking container.

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

Abstract: A cooking pad has a three dimensional surface configuration of peaks and valleys for cooking food. The three dimensional surface configuration elevates the food to a level where it cooks efficiently and evenly. The three dimensional surface configuration rapidly moves liquids expelled from the food during cooking away down depressions and prevents splattering of the liquids back onto the food. The cooking pad may be preformed to the three dimensional surface configuration or may assume this three dimensional surface configuration upon exposure to a cooking environment.

Abstract: A pre-loadable cartridge for retaining and dispensing of ingredients of a meal to be subsequently cooked, the cartridge including an ingredient separating portion of at least two compartments, one for solid ingredient and one for liquid ingredient. Also includes is a base portion that together with the ingredient separating portion defines a receptacle for retaining said ingredients in each compartment. The ingredient separating portion and base portion are moveable relative to each other. Each compartment includes a first aperture, and the base portion includes at least one second aperture, such that in use, the ingredient separating portion is able to be moved relative to the base portion to allow the first aperture of each compartment to be moved into operable communication with at least one second aperture to provide an outlet passage for ingredient in each compartment from the cartridge through the base portion.

Abstract: A pullout guide for a baking oven, the pullout guide includes a guide rail, a movable rail mounted on the guide rail, the movable rail being movable via roller bodies guided along runways. The runways are located on at least one of the guide rail and the movable rail. The guide rail and the movable rail include a polytetrafluoroethylene-containing coating at least partially on an outer, externally accessible side of the guide rail and the movable rail, and the runways do not include the coating.

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

Abstract: Devices and methods for applying vibrations to cooking surfaces to prevent sticking of foodstuffs to the cooking surfaces and to facilitate improved cooking, such as by producing an aeration and/or spreading effect, and devices and methods for applying vibrations to the iron sole of an ironing appliance to facilitate the movement of the iron sole over a fabric, thereby improving the effectiveness of the ironing appliance in removing wrinkles, especially on thicker fabrics.

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: The self-making bread method includes: weighing a certain amount of ingredients according to a bread recipe and placing them in a bread ingredient box; putting the bread ingredient box into the corresponding containing region of the top portion of the bread machine; using the jagged ring of the bottom portion of said containing region to open the thin film of the bottom portion of the bread ingredient box, so the ingredients will fall into the mixing container in the bread machine; controlling the water delivering mechanism inside the bread machine to deliver a certain amount of water into said mixing container; starting the mixing device inside the bread machine, which mixes the ingredients into an appropriate dough; turning off the mixing device; energizing the electric heating tube in the bread machine, to bake the dough inside the mixing container into bread.

Abstract: The invention relates to an appliance (1) for cooking food, the appliance comprising firstly a receptacle (2) for containing the food and secondly a blade (8) placed within the receptacle (2), said receptacle (2) and blade (8) being designed to be driven with relative rotary motion so as to stir the food in the receptacle (2), the appliance being characterized in that the blade (8) includes turnover means (13) shaped to act under the effect of the relative rotary motion to cause at least a fraction of the food to turn over in a turnover direction (D) that presents, in the plane of the rotary motion, a majority component that is radial.

Abstract: A passive heater including a carriage actuatable to move along a cooking surface and a cover. In one exemplary embodiment, the carriage may be positioned on a guide bar to direct movement of the carriage along the cooking surface. The cover may be connected to the carriage and positionable near the cooking surface. Advantageously, positioning the cover near the cooking surface provides for the retention of nearby heat. Thus, the top surface of a food item cooking on the cooking surface may be heated by placing the cover over the food item. In another exemplary embodiment, the cover has a lifted position and a lowered position. By moving the cover from the lifted position to the lowered position, the cover may contact the cooking surface to surround food cooking thereon. In another exemplary embodiment, the lowered positioned may be spaced upwardly from the cooking surface, allowing the cover to cap food thereon.

Abstract: A system and method of packaging a food product which provides a long shelf life, wherein the food product is cooked on rollers heated to 500° to 550° F. degrees in an oven heated to 750° to 800° F. for less than ten minutes and then enters a blast chiller at about 5° F. After cooling the product to 40° F. the product is placed in a cook-in bag, seasonings are added and the bag is vacuum-sealed and stored in a cooler at about 40° F. or lower. The seasonings are irradiated prior to being added to the food product to further control pathogen growth.

Abstract: An automated apparatus and method for sequentially slicing potatoes into slices, for cooking the slices into chips in a circular oil bath, and for separating the cooked chips from the bath. The apparatus includes a potato slicer, a circular frying trough with oil circulating means and controlled heating means, a rotating and angle changing plurality of circularly arranged paddles for positioning chips in and along the trough during their cooking, a carousel for lifting and separating cooked chips from the trough, and a conveyor belt for delivering the chips from the carousel to a collection point. The method utilizes the apparatus.

Abstract: A roller grill separating device having a pair of support brackets, a pair of crossover bars, and one or more separator bar. The separating device sits over a roller grill and can be spaced therefrom. A plurality of the separator bars can be used to create separate sections on the grill to separate uncooked products from cooked products or to separate one flavor from another. The device can include a sign clip that is used for identifying and marketing different types of food products. The pair of support brackets can be replaced by a plurality of clips that fasten onto rollers or by support angled members that rest on the housing of the roller grill. The device is inexpensive to make and is sanitary.

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

Abstract: A cellularly-integrated food process line (30) is a combination of several diverse cells (32, 24, 36, 38), which are diverse because each performs non-identical operations. Such cells (32, 24, 36, 38) are configured to perform at least one sub-process as marinade, form, cook, dust coat, batter coat, crumb coat, fry, sear, grill mark or freeze, as well as any two or several of those sub-processes in combination. The cells (32, 24, 36, 38) are also configured to stack vertically in interchangeable combinations, as desired, to form a tower. Changing the combination or sequence of such cells (32, 24, 36, 38) correspondingly changes the end result on food product (41) processed by such combination. Each cell has its own conveying apparatus (56, 60, 68) for motivating food product (41) along a pathway, which may collectively be driven by a common drive system (40, 50).

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (94, 96) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (94, 96) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (94, 96) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/or steam are used within the housing to continuously cook the emulsion portions within the tubes (94, 96) to the desired extent.

Abstract: A system (50) is provided for the production of elongated comestible products such as hot dogs, without the use of traditional casings. The system (50) includes a circular pattern of arrays (92) of elongated, open-ended, extruded synthetic resin cooking tubes (92, 94) within a rotatable cylindrical heating drum or housing (70). The tube housing (70) and arrays (92) are incrementally rotated and at each stop position certain of the tubes (92, 94) are filled with portions of meat emulsion (590) and alternating plugs (208), while previously filled tubes (92, 94) containing cooked product are unloaded, and other unfilled tubes are internally coated with a lubricant (e.g., a mixture of lecithin and vegetable oil). Energy exchange media such as hot water and/ or steam are used within the housing to continuously cook the emulsion portions within the tubes (92, 94) to the desired extent.

Abstract: A method of producing an enveloped food product comprising a sealed bread or pastry envelope and a filling contained therein is provided. An apparatus for producing an enveloped food product is also provided.

Abstract: The present invention relates to a process for removing acrylamide and/or melanoidin forming cellular ingredients from starchy plant material without enabling to remove a considerable amount of starch from the cells by washing, comprising the process steps of: providing the biological material, irreversible electroporation of the biological material, and obtaining plant material having a reduced amount of acrylamide and/or melanoidin forming cellular ingredients, the starch content of which is not enabled to be considerably reduced by washing as compared to the starting material.

Abstract: [Task] It is to provide a process and apparatus for producing soymilk which is obtained by completely deactivating various kinds of enzymes responsible for a grassy smell, while preventing heating unevenness, and inducing appropriate thermal denaturation of protein and a rich flavor, and which can be processed by coagulation into tofu high in water retentivity and elasticity and rich in flavor.

Abstract: A cooker has a cooker main body and a discharged steam cooling unit placed at the top surface of the cooker main body. Inside the discharged steam cooling unit is a duct extending in the front/rear direction. The rear end of the duct is an inlet port connected to an outlet port of the cooker main body. A throat portion is formed in the duct. Air from a blower is blown into the throat portion through a nozzle to generate a suction force at the inlet port by an ejector effect. The duct is branched on the downstream side of the throat portion, and outlet ports are provided at the ends of the branched ducts. Ambient air is sucked in from a gap between the inlet port of the duct and the outlet port of the cooker main body.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: A system and method for making a food item are for provided. The apparatus includes a food item assembly and packaging station having a first work area assembling and packaging a food item and meal order assembly station having a second work area for assembling a meal order that includes a food item packaged on the first work surface. A conveyor is positioned beneath the first work area and extends from a position proximate to the first area to a position proximate to the second work area. A conveyor access opening is proximate to the first work area to provide worker access to the conveyor to permit manual placement of a food item assembled and packaged at the first work area onto the conveyor for conveying the packaged food item beneath the first work area to the location proximate the meal order assembly station.

Abstract: A cooking apparatus comprising a top end having a generally concave cooking surface adapted to also act as a base stand; and a bottom end comprising a plurality of posts adapted to also act as a food preparation device holder upon vertically rotating the apparatus.

Abstract: A process and plant for the production of precooked and gelatinized cereal-based food flours, particularly rise, corn and buckwheat flours, for use in the production of pasta and other food products. The raw untreated flour, possibly with ingredients added thereto, undergoes hydration after being mixed with a metered amount of water, in a fast mixer. Then, the hydrated flour is formed into a layer on a substrate to undergo precooking and gelatinization by steam treatment. The gelatinized flour may be dried into a half-processed flour for later processing or may be processed, after a cooling step, with other ingredients and/or water for the production of fresh or dry pasta or other food products.

Abstract: A device and method for infusing a heated fluid into an item being cooked. The device includes infusers adapted to penetrate into the item being cooked, a fluid reservoir for containing and heating a separate fluid that will be infused into the item being cooked, and a conduit connecting the infuser and the fluid reservoir. The infusers are contained in a cooking unit.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: An apparatus for cooking food capable of quickly regulating the temperature in a housing and not causing uneven heating of food in the housing in the temperature regulation. The apparatus (50) has a housing (1) having a heater (20) in it and provided at a predetermined place in a conveyance route formed by a conveyor (49). The apparatus (50) heats food (E) to be heated by causing it to be conveyed and pass in the housing (1). An air supply opening (1f) is formed in a predetermined place of the housing (1), an air blower (48) is connected to the air supply opening (1f), and outside air can be supplied to the inside of the housing (1) by the air blower (48) via the air supply opening (1f). When the outside air is supplied from the air supply opening (1f), the air in the housing (1) is discharged from an entrance/exit (6, 6?) for the food (E) formed in the housing (1).

Abstract: An electric oven comprising a cooking chamber having at least one heating member and at least one support member for supporting food, the cooking chamber being provided with a movable pressing member for pressing the food against the support member to cook the food while kept pressed.

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

Abstract: An apparatus and method for processing meat slabs into meat strips, particularly pork belly slabs into bacon strips. The apparatus includes a massager, a slab press station, a sleeve for holding the pressed slab, an oven or smokehouse, a blast chiller, a slab removable device and a spiral freezer. The method for processing the meat slab into meat strips includes massaging the slab, pressing the slabs and inserting the slabs into sleeves in the pressed condition. The sleeves are then transported to an oven for cooking and then a blast chiller. Once chilled, the slabs are removed from the sleeve and sliced to the appropriate thickness.

Abstract: A homogenising and kneading mixer comprising a premixer (12) placed upstream from a kneader and at least two kneading screws (20, 21) in turn connected with a vacuum tank (37) feeding final compression screws (44), in which the kneader has a containment cylinder (19a, 19b) and respective kneading screws (20, 21) realised in portions of different diameter, a first portion of smaller diameter (19a, 20a, 21a) arranged at a pasta scrap feeding conduit (25) and a second portion of greater diameter (19b, 20b, 21b) arranged at the premixer (12).

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: Spring rolls are baked by a plurality of food grade rollers connected together to form a moving loop. The food grade rollers have an axis for rotating each of the plurality of food grade rollers about the axis which is connected at a center of each of the plurality of food grade rollers. A heating element is mounted along the moving loop and aligned eccentrically from the moving loop proximate two ends of each of the spring rolls to be baked.

Abstract: The present invention provides an automatic or semi-automatic method for turning over and/or stirring the cooking material of a cooking container in an automatic or semi-automatic cooking utensil. The method can comprise the following steps: (1) limiting the cooking material in a cooking container within a desired area in its main direction or all directions by a limiting means, and (2) turning over or stirring the cooking material limited in the desired area of the cooking container through the movement of the cooking container and/or by a turning-over/stirring means. The present invention also provides a turning-over/stirring device with a limiting means and an automatic or semi-automatic cooking utensil with such a turning-over/stirring device.

Abstract: The invention relates to a method and a product for heating or cooling including freezing of food items in a rotating closed pipe serpent. The technology includes a closed non-circular rotating pipe serpent for processing of food items, where the food items are transported in a preparation liquid through the pipe serpent during either heating or cooling. The invention secures a gentle but efficient mixture of the food items that prevents clogging, which secures a homogeneous thermal processing of the individual food items, which again secures a high quality of the final food items. Simultaneously the products used for processing are easy to clean, which results in low costs. The process can be run entirely automatic without the involvement of manual labour, which results in minimal demands for process resources and ensures a high standard of hygiene.

Abstract: An Ethiopian bread-making machine includes a polishing assembly, a batter application assembly, and a reciprocating collection/deposition assembly. The polishing assembly includes a polishing pad which may be positioned over the cooking surface when the cooking surface is not in use. When engaged, the polishing assembly applies the rotating polishing pad to the cooking surface so as to clean it prior to applying bread batter to the cooking surface. The batter application assembly is also positionable over the cooking surface, and includes a drive to rotate a batter supply line reciprocating nozzle carrier so that the batter is poured onto the cooking surface along an inwardly spiral path so as to generate a uniform circular pour of batter.

Abstract: This invention provides devices and methods using grills that include perforated surfaces presenting mirror image indicia letter or design components that can be seared onto food as it is cooked.

Abstract: A compact, openable and closeable barbeque smoker box receives and encloses woodchips and is easily disposed within a barbeque and emits smoke from the woodchips while grilling food. The smoker box includes an open bottom pan and a openable and closeable lid pan. The lid is pierced by at least one hole to vent smoke from the smoker box while grilling food. A magnet included in the smoker box facilitates securing the lid together with the bottom pan attached thereto beneath a grilling surface of a barbeque. Also disclosed is a sealable container specifically adapted for receiving the smoker box together with a quantity of woodchips beneath the smoker box. The container facilitates removing a smoker box stored therein regardless of the amount of woodchips remaining in the container.

Abstract: An egg making assembly, comprising: a refrigerating container holding chilled eggs at a predetermined temperature; a cooking container; a portioning mechanism structured and arranged to supply a predetermined measured amount of egg from the refrigerating container to the cooking container; a controller coupled to the portioning mechanism to selectively activate the portioning mechanism; a steam supplying device contacting the egg in the cooking container to cook the egg; and a dispensing mechanism coupled to the cooking container to move the cooking container between a cooking position and an dispensing position to permit a consumer to access the cooked egg, and a method of making eggs, comprising: positioning eggs within a chilled container at a predetermined temperature; selectively activating a controller to supply a predetermined portion of egg to a cooking container; cooking the predetermined portion of egg with steam; moving the cooking container between a cooking position and an dispensing position to

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.

Abstract: A high speed subdividing and filling apparatus for liquid food containing solids therein comprising: a fixed quantity cut-down pump body having an absorption opening in communication with a lower-end opening of a liquid food accommodating container and having a discharge opening; an inner cylinder turnably fitted in the fixed quantity cut-down pump body; a piston slidably fitted in the inner cylinder; and a through-hole formed in the inner cylinder, wherein rotation of the inner cylinder and forward/backward movement of the piston are coupled so as the through-hole of the inner cylinder is communicated with the absorption opening of the cut-down pump body, the piston moves back to fill liquid food into the inner cylinder and as the through-hole of the inner cylinder is communicated with the discharge opening of the pump body, the piston advances to discharge liquid food from the discharge opening.

Abstract: A coffee maker includes a valve mechanism having a micro switch, an electromagnetic valve, a magnetic covering board activated by the electromagnetic valve for opening or closing a powder path, and a spring interconnecting the covering board and the electromagnetic valve. A motor-driven grinding mechanism includes two ring-shaped outer grinding members having teeth facing each other, and a spring biased inner grinding member including a hollow feed rod with a lead screw formed thereon. A powder fineness adjusting mechanism includes an adjustment lever. In a powder fineness adjustment for producing coarse coffee powder, pivoting the lever toward one direction will pivot an abutment member and move the same outward to push one grinding member for increasing a space between the grinding members filled with coffee beans to be ground. Pivoting the lever toward the other direction will produce fine coffee powder.

Abstract: An automated system of preparing food designed with the preparation of Chinese food in mind, the system can be adapted to whatever type of food is desired by the user. The system uses one or more robots as the “chefs”. A heating element heats a cooking pan to a desired temperature. The cooking pan includes a temperature sensing element to monitor heating of the pan and cooking of the food. When the pan is fully heated, a delivery arm empties the contents of the bowl into the cooking pan to being the actual cooking. When the contents of the pan have reached the correct temperature to be “done”, the robot empties the contents into a serving dish, and the food is ready to be eaten.