Abstract: A method for targeted heating element control can include: sampling measurements, determining one or more occupied regions based on the measurements, determining one or more food types, controlling appliance operation based on the occupied regions and food types, optionally providing real-time feedback to the user for food placement within the cavity, optionally sampling training measurements, optionally determining a cavity occupancy region classifier, and/or any other suitable elements.
Type:
Grant
Filed:
August 16, 2021
Date of Patent:
January 7, 2025
Assignee:
June Life LLC
Inventors:
Nikhil Bhogal, Nishit Kumar, Christopher Russell Clark, Jithendra Paruchuri, Robert Cottrell
Abstract: The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.
Type:
Grant
Filed:
April 30, 2021
Date of Patent:
November 12, 2024
Assignee:
June Life, LLC
Inventors:
Nikhil Bhogal, Nicholas Beyrer, Mathias Schmidt
Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.
Abstract: A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.
Abstract: The method for dirty camera detection including: detecting a first predetermined state change event; sampling a set of cavity measurements; optionally determining a set of features of the set of cavity measurements; determining a class label based on the cavity measurements; optionally verifying the classification; and facilitating use of the appliance based on the classification.
Type:
Grant
Filed:
May 5, 2023
Date of Patent:
July 30, 2024
Assignee:
June Life, LLC
Inventors:
Nikhil Bhogal, Nishit Kumar, Robert Cottrell, Jithendra Paruchuri, Ryan Perry, Matthew Van Horn, Christopher Russell Clark, Eugenia Kuo
Abstract: A method for foodstuff identification can include: detecting a trigger event; sampling a measurement set; optionally determining candidate measurements for subsequent analysis based on the measurement set; optionally determining a set of food parameter values from the measurements; optionally selecting a food parameter value for use; determining a cooking instruction based on the food parameter value; automatically operating the appliance based on the cooking instructions; optionally determining a foodstuff trajectory relative to the cook cavity; optionally training one or more modules; and/or any other suitable elements.
Type:
Grant
Filed:
July 15, 2021
Date of Patent:
June 25, 2024
Assignee:
June Life, LLC
Inventors:
Robert Cottrell, Jithendra Paruchuri, Nikhil Bhogal, Nishit Kumar, Wiley Wang
Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.