Abstract: Provided is a cooking apparatus (10). The cooking apparatus comprises a food chamber (12), and a steam supply (16, 20, 23) for supplying steam to the food chamber. A control arrangement (22, 28) controls the steam supply to maintain a steam concentration in air inside the food chamber which is below saturation. Further provided is a method of cooking.

Abstract: A system for additive manufacturing of nutritional supplement servings includes a computing device configured to receive nutritional needs of a user, determine a nutritional input to the user, detect at least a nutrition deficiency as a function of the plurality of nutritional needs and the nutritional input, calculate at least a supplement dose from the plurality of nutritional needs and at the least a nutrition deficiency, select an ingredient combination as a function of the at least a supplement dose, wherein selecting further includes receiving a plurality of ingredients stored at an additive manufacturing device, wherein the plurality ingredients includes a plurality of supplement ingredients and at least a substrate ingredient and selecting an ingredient combination including at least a substrate ingredient and at least a supplement ingredient as a function of the nutritional deficiency, and initiating manufacture of a nutritional supplement serving at the additive manufacturing device.

Abstract: Described is an apparatus for controlling the quality of a food product, including a quality control module, equipped with: at least one sensorized device, the sensorized device being adapted to detect at least one parameter regarding a property of a food product; a processing and control unit connected to the sensorized device for receiving the detected value regarding a property of a food product; the processing unit is configured to derive a quality indication of the food product based on the value detected by the sensorized device, and the apparatus includes a communication module connected to the processing and control unit and configured to transmit information relating to the derived quality indication.

Abstract: In a method for operating a household cooking appliance, a camera records a pixel-based image from a cooking chamber of the household cooking appliance. The image is evaluated with exclusion of brightness values of associated pixels thereof.

Abstract: A cooking method and a cooking appliance allow the same cooking time to be used to cook different types of ingredients, without any action being required by the user.

Abstract: A portable sous vide cooking appliance that does not require a motor to physically move water or have its own container is provided. The portable sous vide cooking appliance may be used with a separate pot or other container holding water. The sous vide cooking appliance requires no water circulators to function. Unlike immersion circulators, only the heating element and the mechanism for delivering power to the heating element are immersed in water. The sous vide cooking appliance described requires no electric motor, no impeller pump, no water intakes and no water outtakes. Further, unlike immersion circulators, the sous vide cooking appliance passively circulates water through convection currents and are not required to actively agitate the water bath, creating noise and more evaporation and steam.

Abstract: A method for producing a coffee beverage in a coffee machine including: a brewing device having a brewing chamber that receives ground coffee and includes a fluid inlet and a fluid outlet; a fluid system having a fluid feed line connected to the inlet and a fluid conveyor conveying a heated fluid through the feed line. The method includes: (a) introducing ground coffee into the chamber, (b) conveying heated fluid through the feed line into the chamber for brewing the ground coffee in the chamber and dispensing the beverage through the fluid outlet. Before step (a), heated fluid is fed through the feed line into the chamber and at least a part of this heated fluid is dispensed through a drainage outlet separate from the fluid outlet and fluidly communicating with the chamber and/or the feed line, to preheat the feed line and the brewing device before beverage preparation.

Abstract: The present disclosure relates to the operation of a kitchen appliance (100). A processor (122) receives (220) a stored sequence of user settings and at least one recorded parameter, and applies (226) the stored sequence of user settings to the kitchen appliance. A sensor (140) senses at least one sensed parameter while the stored sequence of user settings is applied to the kitchen appliance (100). The processor (122) determines (228) a difference between the at least one sensed parameter and corresponding recorded parameter(s) and, if the determined difference exceeds a difference threshold, adjusts (234) at least one user setting applied.

Abstract: A food heating device and a food heating method are provided. The food heating device includes a placement device and a heating device. The placement device includes a casing and a placement board. The placement board is disposed in the casing and is configured to place a food item. The heating device includes a steam portion, a hot water portion and an injection member. The steam portion and the hot water portion are in communication with the injection member, the injection member passes through the casing and is movably provided corresponding to the placement board, and the steam portion and the hot water portion are configured to inject steam and hot water into the food item on the placement board through the injection member so as to heat the food item.

Abstract: Devices, systems, and methods are provided for baking a food product in a portable baking oven. The baking oven includes a main body, lower and upper stones, a heat shield suspending the upper stone above the lower stone, and a heat element emanating heat upward to a rotating flat panel having the lower stone thereon. Convection heat from the heat element moves upward from below the rotating flat panel and past a periphery of the flat panel, channeled by the heat shield to the upper stone, to move along the upper stone, and then down along the heat shield, on the opposite side. With this arrangement, the heat element heats the upper and lower stones with convection heat moving between the lower and upper stones in a side-to-side manner.

Abstract: An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

Abstract: A turkey cooking apparatus provides a pot and a specially configured insert (e.g., basket) that rests upon the pot bottom. A lower funnel shaped section and upper tube shaped section are provided inside the pot. The insert (e.g., basket) sits upon funnel shaped portion. The insert has a central opening that is receptive of the tubed portion. Both the insert and the tube section can have openings that enable steam to travel upwardly to cook the turkey carcass.

Abstract: An improved automated oven appliance for baking or broiling food in a cooking chamber is disclosed. The appliance includes two heating elements, one or more food baskets, a baking pan, a temperature sensor, a cooking chamber, a user interface panel, a micro controller and two motors located within a metal cabinet. Food cooking methods stored in memory in a micro controller determines cooking chamber temperature and cooking intervals, as well as movement of one of the food baskets in the cooking chamber. Intervals of rotary motion of a food basket in the cooking chamber as part of a cooking method and ultimate shut down of the appliance after food is cooked is controlled by the memory of the micro controller.

Abstract: A method for operating an electric heating system of a kitchen machine and a kitchen machine for carrying out the method are proposed, wherein a measuring temperature of the heating system is determined by means of a temperature element in order to carry out a calibration of a heating element and/or to compare the measuring temperature with a heating temperature of the heating element determined by means of the heating element for identifying a critical heating state.

Abstract: A cooking appliance includes a body having a first cavity. A sensor is operably coupled with the first cavity to obtain a first data. A humidifier is in fluid communication with the first cavity to control a relative humidity within the first cavity. A controller is in electric communication with the sensor to receive the first data. The controller detects at least one of a surface condition and a growth condition of a food substrate using the first data.

Abstract: Method and apparatus for treating animal carcasses prior to processing for meat consumption include applying acoustic pressure shock waves with a segment parabolic reflector and pseudo-planar shock waves to an animal carcass to reduce contaminants on the carcass for improved safety when distributed as meat.

Abstract: A method of treating a meat-substance containing a bone structure. The bone marrow is coagulated with microwaves generated by a solid-state RF energy source. The microwave heating may be carried out prior to a heat treatment of the meat-substance and/or may be carried out after slaughtering and before the fresh slaughtered meat-substance is frozen.

Abstract: A variable temperature blender is disclosed for the cooking and preparation of heated sauces, jams, soups, purees, alternative milks, smoothies and more. A variable temperature blender has a lid assembly, a vessel assembly, and a base assembly. The vessel assembly has a blending vessel and a collar attached to a bottom portion of the blending vessel. The base assembly have a user interface, a motor, and a controller. A heating element positioned within the collar of the vessel assembly received an electronic signal from the controller via an electrical interface connecting the base assembly with the vessel assembly. The electronic signal activates or deactivates the heating element based on an operational mode of the variable temperature blender to heat a food item contained within the blending vessel.

Abstract: A variable temperature blender is disclosed for the cooking and preparation of heated sauces, jams, soups, purees, alternative milks, smoothies and more. A variable temperature blender has a lid assembly, a vessel assembly, and a base assembly. The vessel assembly has a blending vessel and a collar attached to a bottom portion of the blending vessel. The base assembly have a user interface, a motor, and a controller. A heating element positioned within the collar of the vessel assembly received an electronic signal from the controller via an electrical interface connecting the base assembly with the vessel assembly. The electronic signal activates or deactivates the heating element based on an operational mode of the variable temperature blender to heat a food item contained within the blending vessel.

Abstract: Cooking devices and methods of cooking are provided. The cooking devices can include a housing defining an interior cooking chamber, a fan disposed within the interior cooking chamber, a smoke unit coupled to an exterior of the housing, and a smoke channel at least partially defined by a contour of the housing. The smoke unit is configured to generate smoke. The smoke channel has a first end in fluid communication with an interior of the smoke unit and a second end terminating within the interior cooking chamber proximate the fan such that a low-pressure zone created by operation of the fan causes smoke generated by the smoke unit to be drawn into the interior cooking chamber.