Abstract: Systems and methods are provided for providing one or more recipients with instructions on how to distribute proceeds with one or more named beneficiaries. The method includes opening, on an electronic device, a digital application configured to enable a user to input information pertaining to how to distribute the proceeds, inputting, using a graphical user interface coupled to the electronic device, the information pertaining to how to distribute the proceeds, generating a form using the information pertaining to how to distribute the proceeds, inputting, using the graphical user interface, one or more recipients of the form, sending the form to the one or more recipients, and sending an alert to the user to update information pertaining to how to distribute the proceeds at a conclusion of a time interval.

Abstract: A method for determining the moisture within a cooking chamber of a cooking device has the following steps: a) an acoustic oscillation generating in a resonance chamber, b) a control unit receiving the signals picked up by a microphone in the resonance chamber, c) the control unit determining the frequency spectrum of the acoustic oscillations present in the resonance chamber on the basis of the received signals and determines the speed of sound within the cooking chamber on the basis of the frequency spectrum, d) the control unit receives receiving a temperature value; and e) the control unit determines the moisture within the cooking chamber by means of the temperature value and the speed of sound.

Abstract: A positioning apparatus for a handling robot, wherein the positioning apparatus is designed to keep the handling robot in an idle position in a first state of the positioning apparatus, and to keep the handling robot in an active position in a second state, wherein, in the idle position, the handling robot is arranged below an object to be handled. The invention further relates to a device for handling objects, comprising a conveying apparatus for moving the objects to be handled and a positioning apparatus.

Abstract: A method for determining the moisture within a cooking chamber of a cooking device has the following steps: a) an acoustic oscillation is generating in a resonance chamber, b) a control unit receiving the signals picked up by a microphone in the resonance chamber, c) the control unit determining the frequency spectrum of the acoustic oscillations present in the resonance chamber on the basis of the received signals and determines the speed of sound within the cooking chamber on the basis of the frequency spectrum, d) the control unit receives receiving a temperature value; and e) the control unit determines the moisture within the cooking chamber by means of the temperature value and the speed of sound.

Abstract: A loading and/or unloading station of at least one cooking device with a plurality of insertion levels defining insertion heights for food in at least one cooking chamber, the at least one insertion and/or food carrier which can be loaded with at least one food can be placed at each insertion height, the loading and/or unloading station including a sensing device for determining the loading of the cooking chamber, which has at least one camera device for recording images which are evaluated or can be evaluated in a data processing device.

Abstract: An electric motor includes an assembly for connection to a printed circuit having a conductive insert through which connection holes pass, and a coil assembly having electrical connections terminated by connection plugs. The motor further includes connection pieces comprising a rod, the outer cross-section of which matches the cross-section of the connection holes, the connection piece having, at the proximal end thereof, a shoulder with a cross-section greater than the cross-section of the connection holes, the opposite end having a slot extending up to the shoulder, and including an opening on the distal end with a width greater than or equal to the cross-section of the connection plugs and at least one narrowing with a width less than the cross-section of the connection plugs, in order to ensure the expansion of the collar of the connection piece engaged in the hole of the printed circuit insert.

Abstract: An energy transfer cooking device accessory is described which includes a plastically deformed metal sheet (and a transformer-like power transfer unit which has a primary circuit and a secondary circuit. The plastically deformed metal sheet is arranged between said primary circuit and said secondary circuit. Simultaneously said plastically deformed metal sheet forms a magnetically permeable coupling point for said primary circuit and said secondary circuit, so that a magnetic flux from said primary circuit to said secondary circuit via said plastically deformed metal sheet is guaranteed. Furthermore, a method of manufacturing an energy transfer cooking device accessory and a cooking device are described.

Abstract: Systems and methods are provided for providing one or more recipients with instructions on how to distribute proceeds with one or more named beneficiaries. The method includes opening, on an electronic device, a digital application configured to enable a user to input information pertaining to how to distribute the proceeds, inputting, using a graphical user interface coupled to the electronic device, the information pertaining to how to distribute the proceeds, generating a form using the information pertaining to how to distribute the proceeds, inputting, using the graphical user interface, one or more recipients of the form, sending the form to the one or more recipients, and sending an alert to the user to update information pertaining to how to distribute the proceeds at a conclusion of a time interval.

Abstract: An electric motor includes an assembly for connection to a printed circuit having a conductive insert through which connection holes pass, and a coil assembly having electrical connections terminated by connection plugs. The motor further includes connection pieces comprising a rod, the outer cross-section of which matches the cross-section of the connection holes, the connection piece having, at the proximal end thereof, a shoulder with a cross-section greater than the cross-section of the connection holes, the opposite end having a slot extending up to the shoulder, and including an opening on the distal end with a width greater than or equal to the cross-section of the connection plugs and at least one narrowing with a width less than the cross-section of the connection plugs, in order to ensure the expansion of the collar of the connection piece engaged in the hole of the printed circuit insert.

Abstract: A positioning apparatus for a handling robot, wherein the positioning apparatus is designed to keep the handling robot in an idle position in a first state of the positioning apparatus, and to keep the handling robot in an active position in a second state, wherein, in the idle position, the handling robot is arranged below an object to be handled. The invention further relates to a device for handling objects, comprising a conveying apparatus for moving the objects to be handled and a positioning apparatus.

Abstract: An energy transfer cooking device accessory is described which includes a plastically deformed metal sheet (and a transformer-like power transfer unit which has a primary circuit and a secondary circuit. The plastically deformed metal sheet is arranged between said primary circuit and said secondary circuit. Simultaneously said plastically deformed metal sheet forms a magnetically permeable coupling point for said primary circuit and said secondary circuit, so that a magnetic flux from said primary circuit to said secondary circuit via said plastically deformed metal sheet is guaranteed. Furthermore, a method of manufacturing an energy transfer cooking device accessory and a cooking device are described.

Abstract: A cooking appliance including an interior, a fan mechanism having at least one fan wheel in the interior, at least one first flow directing member for subdividing the interior into a pressure chamber that houses the fan wheel and a cooking chamber, in which the first flow directing member includes at least one suction port for sucking atmosphere from the cooking chamber into the pressure chamber when the fan wheel is in operation and at least one blow-off port for blowing atmosphere from the pressure chamber into the cooking chamber when the fan wheel is in operation; and at least one second flow directing member that is included with the fan mechanism in the area of the suction port of the first flow directing member in order to improve the flow from the cooking chamber into the pressure chamber by forcing an axial main flow H in the suction zone of the fan mechanism, where the second flow directing member performs a nozzle function, extends from the fan mechanism into the cooking chamber, and overlaps the e

Abstract: A method for providing cooking programs for at least one selectable product to be cooked, which can be cooked in at least two different charges in a cooking chamber of a cooking appliance. Cooking processes conducted depending on charge-dependent parameters are replaced by cooking programs that depend solely on fixed parameters. A cooking program is assigned to each charge respectively. A cooking process is conducted as a function of at least one charge-dependent parameter at least once for each charge, with a caliber-dependent parameter determined by a core temperature of the product to be cooked being selected as the charge-dependent parameter. A cooking process that leads to a specific cooking result is selected for each charge, with the cooking result being determined by the core temperature of the product and a cooking program being stored for each selected cooking process after the charge-dependent parameter is replaced by a fixed parameter.

Abstract: A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first value, (c) determining at least one second value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance after loading the cooking product into the preparation chamber or after introduction of a lime removal and/or cleaning agent into the preparation chamber and/or after beginning of the treatment program, (d) determining at least one third value from the first and second value, (e) comparing the third value with the stored values, and (f) conducting the treatment program as a function of the result of the comparison of the third value with stored values.

Abstract: The invention pertains to a device (1) for removal of biological material from an organism. The device (1) comprises: a removal means (2) for removing biological material from an organism with a redirection means (3) for selecting luminal connection of a removal means (2) with a) a penetration means (6) for penetrating into the organism, b) a reception means (4) for receiving the material from the organism, and c) a reservoir means (12) for storage of a substance. The direction means (3) is configured such that the removals means (2) can form a luminal connection with the reservoir means (12) and with the reception means (4), or with the penetration means (6).

Abstract: A heatable housing and a device such as a cooking appliance including a heatable housing for producing steam includes at least one wall that delimits an interior space, which is enclosed by the housing at least in areas and which serves to hold a liquid to be vaporized. The wall has at least one hollow for accommodating at least one heating device.

Abstract: A heatable housing and a device such as a cooking appliance including a heatable housing for producing steam includes at least one wall that delimits an interior space, which is enclosed by the housing at least in areas and which serves to hold a liquid to be vaporized. The wall has at least one hollow for accommodating at least one heating device.

Abstract: A method for conducting a treatment program in a preparation chamber of a food preparation appliance comprises: (a) determining at least one first value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance before selection and/or beginning of the treatment program, (b) storing the first value, (c) determining at least one second value of the preparation chamber atmosphere and/or of the atmosphere surrounding the food preparation appliance after loading the cooking product into the preparation chamber or after introduction of a lime removal and/or cleaning agent into the preparation chamber and/or after beginning of the treatment program, (d) determining at least one third value from the first and second value, (e) comparing the third value with the stored values, and (f) conducting the treatment program as a function of the result of the comparison of the third value with stored values.

Abstract: In a method for improved fresh air supply in a cooking apparatus, an inner housing is provided to circumscribe a cooking chamber. A fan chamber is separated from the cooking chamber via at least one flow guide element. The fan chamber has a fan with a fan wheel which comprises primary blades on its side facing the first flow guide element and auxiliary blades on its side facing the wall of the inner housing through which the axle of the fan wheel passes to connect with a motor arranged outside of the inner housing. The fan wheel is provided for the circulation of cooking atmosphere and/or suction of fresh air into the inner housing via a fresh air channel, a mouth of which is separated from the axle of the fan wheel and runs into the inner housing through the wall.

Abstract: A method for controlling a cooking process in the cooking chamber of a cooking device according to the point of condensation inside the cooking device includes introducing at least one cooking item and at least one accessory such as a gastronomic container, a plate, tin plate, a support, a suspended ladder, a kiln tray and/or kiln tray cart and/or at least one reference body into the cooking chamber; at least partially determining during the cooking process at least one climate parameter, especially one relating to temperature and moisture, in the cooking area, or on the cooking item, or on the accessory or on the reference body; determining the actual extent by which the point of condensation is exceeded or is not achieved on the cooking item, accessory and/or reference body; and adapting the climate parameter in the cooking chamber during the cooking process according to the extent by which the point of condensation is exceeded or not achieved such that the climate inside the cooking chamber, especially the