Abstract: A food preparation device may include at least two energy sources, a chamber into which at least two types of energy are providable via the at least two energy sources, and a cooking controller operably coupled to the at least two energy sources to selectively distribute power to respective ones of the at least two energy sources. The at least two energy sources may include a radio frequency (RF) capacitive heating source and a cold air source.

Abstract: An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.

Abstract: A food preparation device may include a tunnel cavity having a prep portion and a cooking portion, a conveyor belt extending through a length of the tunnel cavity, a cooking controller operably coupled to the prep portion and the cooking portion to selectively distribute power to at least a radio frequency (RF) capacitive heating source and a cold air source in the prep portion and at least a heat source in the cooking portion, and an interface panel. The prep portion and the cooking portion are positioned in a linear series in the tunnel cavity. The RF capacitive heating source comprises a ground plate and an anode plate.

Abstract: An oven may include a cooking chamber configured to receive a heat modulating material (HMM), a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and a cooking controller configured to control the frequency of RF energy provided by the RF heating system into the cooking chamber. The MINI may be configured to contain a food product and may include a thermally active section. The thermally active section may include a base matrix and a particulate material dispersed in the base matrix.

Abstract: An oven may include a cooking chamber configured to receive a food product, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber; and an energy conversion assembly provided as a cooking surface of the oven. The energy conversion assembly may be configured to convert at least some of the RF energy into thermal energy for heating the food product, while at least some other portion of the RF energy is directly applied to the food product to heat the food product.

Abstract: An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.

Abstract: An oven may include a cooking chamber configured to receive a heat modulating material (HMM), a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber, and a cooking controller configured to control the frequency of RF energy provided by the RF heating system into the cooking chamber. The MINI may be configured to contain a food product and may include a thermally active section. The thermally active section may include a base matrix and a particulate material dispersed in the base matrix.

Abstract: A food preparation device may include a radio frequency (RF) capacitive heating source, a liquid temperature control assembly, a cooking controller operably coupled to the RF capacitive heating source and the liquid temperature control assembly, a basin configured to contain a liquid and receive a food product, and a lid hingedly attached to the basin. The lid may be configured to have a function related to a selected food preparation program. The RF capacitive heating source may include a ground plate and an anode or High Voltage (HV) plate disposed on opposing surfaces of the basin.

Abstract: A food preparation device may include a radio frequency (RF) capacitive heating source, a cooking controller operably coupled to the RF capacitive heating source to selectively distribute power to the RF capacitive heating source, and a hot oil basin. The RF capacitive heating source may include a ground plate and an anode plate disposed on opposing sides of the hot oil basin.

Abstract: A food preparation device may include a tunnel cavity having a prep portion and a cooking portion, a conveyor belt extending through a length of the tunnel cavity, a cooking controller operably coupled to the prep portion and the cooking portion to selectively distribute power to at least a radio frequency (RF) capacitive heating source and a cold air source in the prep portion and at least a heat source in the cooking portion, and an interface panel. The prep portion and the cooking portion are positioned in a linear series in the tunnel cavity. The RF capacitive heating source comprises a ground plate and an anode plate.

Abstract: A food preparation device may include at least two energy sources, a chamber into which at least two types of energy are providable via the at least two energy sources, and a cooking controller operably coupled to the at least two energy sources to selectively distribute power to respective ones of the at least two energy sources. The at least two energy sources may include a radio frequency (RF) capacitive heating source and a cold air source.

Abstract: An oven may include a cooking chamber configured to receive a food product, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber; and an energy conversion assembly provided as a cooking surface of the oven. The energy conversion assembly may be configured to convert at least some of the RF energy into thermal energy for heating the food product, while at least some other portion of the RF energy is directly applied to the food product to heat the food product.