Abstract: The present invention relates to a process and a system for brewing a beverage in a beverage brewing system, said system comprising: i) a water inlet line; ii) means for controlling flow of water connected to said water inlet line; iii) at least one water heating device for heating water to a predetermined temperature connected downstream to and in communication with said means for controlling flow of water; iv) a water dispenser connected downstream to and in communication with said at least one water heating device, said water dispenser comprising means for controllable dispense of water; v) optionally a water distribution device arranged to receive dispensed water from said water dispenser; vi) a beverage substance container arranged to receive dispensed water from said water dispenser or said water distribution device; vii) a beverage container arranged to receive dispensed beverage from said beverage substance container wherein the flow rate of water in said system is adjusted so as to correspond to a pr

Abstract: A multi-function cooking apparatus control system and control method for improving the reproducibility of cooking results of a multi-function cooking apparatus includes a recipe program interface component to access a plurality of recipe programs. Predefined operating conditions include an operating parameter setting for a technical capability parameter of the cooking apparatus. An operating parameter interface component receives actual operating parameter values reflecting actual operating conditions of the cooking apparatus. If an actual technical capability parameter deviates from the predefined operating conditions and indicates a non-compensable deficiency of a technical capability of the cooking apparatus, instructions are sent to the cooking apparatus to prevent or stop automatic execution of the particular recipe program.

Abstract: A cooking appliance includes a cooking cavity, a microwave module, a convection module, an upper heater module and a lower heater module. A turntable is rotatably mounted in the cooking cavity. The cooking appliance is operable for, and related methods may include, activating at least one of the microwave module, the upper heater module, the lower heater module, and the convection module, while also rotating the turntable within the cooking cavity within the cooking cavity. The cooking appliance is further operable for, and related methods may also include rotating the turntable in a back-and-forth motion during at least a portion of a cook cycle.

Abstract: An oven comprises a cooking cavity, a stirring member extending, in use, into foodstuff contained in a vessel disposed in the cooking cavity as well as drive means to provide, in use, relative movement between the stirring member and the vessel. The oven comprises a displacement device to move the stirring member from outside the cooking cavity through an opening in a wall bounding the cooking cavity into the cooking cavity as well as, in use, into the vessel disposed in the cooking cavity.

Abstract: Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

Abstract: Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of a computing device (e.g., smartphone) associated with the user.

Abstract: Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

Abstract: Provided is an air fryer that includes an inner cooking chamber located within a cooking chamber. The inner cooking chamber has a first opening and a second opening spaced apart from the first opening across the inner cooking chamber. The inner cooking chamber is partly delimited by a second wall extending between the first opening and the second opening. A duct is defined by a space between the first wall and the second wall. The duct provides a fluid connection between the first opening and the second opening. The air fryer also includes a heater for heating the inner cooking chamber, and a fan. The fan receives air from axial directions and moves the air radially. The fan is axially movable relative to the inner cooking chamber such that the air fryer is switchable between a first configuration and a second configuration, and vice versa.

Abstract: An apparatus comprises at least two cooking devices, a control unit, an input device and an output device. The control unit is adapted to determine if at least two of the foodstuffs to be cooked can be cooked in one of the cooking devices in an at least partly concurrent manner. Depending thereon, the control unit allocates the foodstuffs to be cooked to the cooking devices and outputs, via the output device, which of the foodstuffs can be cooked in which cooking device or in which cooking devices.

Abstract: A device for heating and/or cooking food, in particular meat products, includes a cooking chamber formed in the housing for the food to be cooked, a heating device associated with the cooking chamber and having at least one heating element for heating the food product, and at least one food receptacle for receiving the food product in the cooking chamber. The food receptacle is movably received by an adjusting device for adjusting at least the distance of the food receptacle relative to the heating device.

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: The invention relates to a method (100) for operating a food processor (10), in which, in a preparation mode, at least one processor device (50) of said food processor (10) is actuated so as to prepare food at least partly automatically, wherein a monitoring device (200) determines detection values (106) by detecting (105), at said processor (10), at least two detection variables (102) specific to a state of preparation.

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: 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: The invention relates to a food processing system (100) allowing reconstitution and/or structuration and/or texturization of dehydrated food materials such as powders, the system comprising: —a dosing system (50) comprising one or a plurality of containers (20) each container comprising a dehydrated or partially dehydrated food material; —at least one reconstitution food processing unit (10) to which the containers (20) from the dosing system can be connected, the processing unit (10) comprising: at least one product inlet (17) for the food material coming from a container (20), at least one liquid inlet (18) for liquid to be mixed with the food material, and at least one product outlet (16) at one end of the unit (10) for in-line depositing the formed food; —a depositing area (60) where the formed food from the processing unit (10) is dispensed; the depositing area (60) and the at least one food processing unit (10) being moveable with respect to each other in such a way that different food shapes and/or pat

Abstract: A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

Abstract: A method of controlling a cooking apparatus includes identifying an initial thickness of a food product on a lower heating plate of the cooking apparatus and calculating a difference between an initial gap value corresponding to the initial thickness of the food product and a predefined final gap value. The method includes controlling at least one of a pressure of at least one of an upper heating plate and a lower heating plate on the food product, a rate of descent of the upper heating plate toward the lower heating plate, and a rate of ascent of the lower heating plate toward the upper heating plate based on the calculated difference between the initial gap value and the predefined final gap value.

Abstract: The subject invention is a device for opening coconuts that includes a handle and a cutting cylinder attached to the handle, including a cutting edge at one end, and a cap that provides a striking surface. The cutting cylinder may have teeth and may have a gap. The cutting cylinder or the teeth may be beveled.

Abstract: A system and method for storing, preserving and cooking meals using the sous-vide technique. The system and method of the present invention is designed to automatically cook, upon request a meal having various ingredients by immersing bagged food in temperature-controlled liquid. The cooking time may be manually or automatically programmed from downloaded cooking direction associated with the food. The cooking request may be given by a user from the physical apparatus or using a mobile device application.

Abstract: The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.