Abstract: A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed.

Abstract: The present disclosure discloses a temperature measuring and overflow preventing probe for a potto solve the technical problem to facilitate a user to use pots. The temperature measuring and overflow preventing probe for a pot of the present disclosure is provided with a head part and a probe needle connected below the head part. The probe needle is a vertically downward cylindrical structure; the lower part of the probe needle is a temperature detecting part, and the upper part is an overflow detecting part; a cylindrical connection part is connected between the temperature detecting part and the overflow detecting part; the connection part fixedly connects the temperature detecting part to the overflow detecting part to form a whole; the temperature detecting part and the overflow detecting part use conductive materials; and the connection part uses an insulation material.

Abstract: A method and an apparatus for preparing food. In one example the method comprises the steps of: providing a cooking pan; filing the cooking pan with a food item; wherein the food item is at least partially liquid; placing the pan in thermal connection to a heat source; thermally connecting a temperature sensor to the cooking pan at the temperature sensing location; heating the food in the pan via a heat source having a first thermal output until the food reaches the boiling point; electronically detecting the temperature via the temperature sensor as the food is heated; detecting the temperature as the food item boils, resulting in a phase change and corresponding drop in temperature; and reducing the thermal output of the heat source to a second thermal output.

Abstract: Systems and methods for operating a gas-fired appliance such as a gas-fired cooking grill are provided. An embodiment of the system includes a gas burner for heating a chamber of the gas-fired appliance. The system includes a first valve associated with the gas burner to control a gas flow to the gas burner. The system includes a second valve configured to controllably supply gas to the gas burner via the first valve. The second valve is automatically adjustable based on a desired temperature of the chamber and an actual temperature of the chamber.

Abstract: Systems and methods are disclosed that include providing a cooking system that comprises a burner assembly and a heat exchanger submerged in a vessel. The burner assembly includes a high velocity burner and a low velocity burner, the high velocity burner configured to provide the necessary high velocity, volumetric flowrate through a fluid duct of the heat exchanger that includes a plurality of compactly-arranged, alternatingly-disposed vertical and horizontal tubes passing through the fluid duct, and the low velocity burner configured to significantly reduce and/or substantially eliminate “lift off” that could result from operation of only the high velocity burner. The heat exchanger is submerged in the vessel with the tubes of the heat exchanger open to the vessel to allow ingress and egress of a fluid contained within the vessel.

Abstract: An induction cooking hob and a method for heating food as well as a computer program product are disclosed. Based on information of a micro-electromechanical system (1500) in combination with a temperature sensor associated to a heating zone, vibrations can be detected and a heating zone associated with the boiling substance can be properly discriminated from one supporting a pot having a non-boiling substance in it. Subsequent simmering of the substance can be automatically effected. An indication will be provided to a user (1680), and an automated function can be started (1610) including boiling and subsequent simmering, respectively indication of a boiling substance on any of the heating zones on an induction hob (1000).

Abstract: A rice gel production system for producing rice gel in a form of a gel including: a cooking unit that cooks or steams raw-material rice to obtain cooked rice; a cooked rice conveyance unit that conveys the cooked rice; and a pulverizing unit that receives the cooked rice from the cooked rice conveyance unit and pulverizes the cooked rice to obtain rice gel. The pulverizing unit includes: a first pulverizing unit that pulverizes the cooked rice to obtain first pulverized rice; and a second pulverizing unit that pulverizes the first pulverized rice discharged from the first pulverizing unit, the pulverization by the second pulverizing unit being performed more finely as compared with the pulverization performed by the first pulverizing unit 100A to obtain the rice gel.

Abstract: Systems and methods are involved for an enhanced heating system includes (I) an enclosure, (II) a burner, (III) an electrically-powered fan, (IV) a wall partition, and (V) a thermoelectric generator to generate electrical power for the electrically-powered fan. In addition, other aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: Pasta cooking appliance (1) comprising: a self-supporting cabinet (2); an open-top cooking basin (3) which is recessed on the top of the cabinet (2) and is dimensioned to contain several liters of water; heating device (4) which is adapted to selectively heat up the water contained in the cooking basin (3) so as to bring the same water to boil; an overflow drain line (15) which is structured to drain out of the cooking basin (3) the water exceeding a given maximum level (l) inside the cooking basin (3); a sensor device (20) capable of determining when a boil-over phenomenon is taking place in the cooking basin (3); and an electronic control unit (21) which communicates with said sensor device (20) and is adapted to control the heating device (4) for selectively reducing the heat-output of the same heating device (4) when a boil-over phenomenon is taking place in the cooking basin (3).

Abstract: A system for a cookware lid holder including a mounting assembly, an arm adjusting assembly and a lid clamping assembly is disclosed. The mounting assembly allows securing of the system to any surface, primarily with the use of a clamp. Once the system is secured it is possible to adjust the positions and angles of the arm adjusting assembly as is most comfortable and suitable for a user. The arm adjusting assembly allows for customization in order to position lids of cooking pots to be held out of the way when storing or when cooking even. The lid clamping assembly permits for lids of predetermined dimensions to be secured and moved about with the arm adjusting assembly. The arm adjusting assembly includes a first and second holding arm that expand outwardly if need be. The lids can be moved freely while being held due to an arm pivot.

Abstract: The present disclosure provides a method for implementing O2O catering operation, a server and a smart cooking device. The method is applied to a server and includes: receiving a recipe uploaded from a merchant terminal; sending the recipe to at least one client terminal; receiving at least one order information sent from the at least one client terminal; decomposing and combining the at least one order information to obtain combined food material information, where the combined food material information includes the food material information obtained by combining same types of food materials in the received at least one order information; sending the at least one order information and the combined food material information to the merchant terminal; and sending an order recipe to a smart cooking device.

Abstract: A system for separating cut food products includes a flow inlet, a flow outlet, and at least one drum connecting the flow inlet and the flow outlet. The flow inlet may be oriented to direct the cut food product tangentially into the at least one drum. The flow inlet may be oriented to direct the cut food product into the at least one drum at a right angle to a longitudinal axis of the at least one drum. The at least one drum may be a plurality of drums including a first drum having the flow inlet and a second drum having the flow outlet. The system may include a passageway providing fluid communication from the first drum to the second drum. The passageway may include a tapered section. The flow inlet may be aligned with the flow outlet.

Abstract: A high efficiency heating apparatus for heating fluids and cooking mediums, such as oil or shortening within a fryer, includes a natural draft (non powered) combustion chamber with internal baffles that is affixed to an exterior surface of a fry tank.

Abstract: A gas cooking zone includes a gas burner having a burner base, a burner cover and a plurality of gas outlet ports, with the gas outlet ports being arranged on a closed curve, An infrared sensor device is arranged on the closed curve or offset in a radially outward direction from the closed curve and ascertains a temperature of a cooking receptacle associated with the gas cooking zone. The infrared sensor device is configured to at least partially penetrate the burner base and the burner cover.

Abstract: An immersible bath unit is configured to be submerged in a bathtub while a user takes a bath in the bathtub, and to provide a source of heat to reduce the rate at which the bath water would otherwise cool naturally. The immersible bath unit is battery powered to eliminate the risk of electric shock associated with water heaters powered by commercial AC electric service.

Abstract: A cooktop appliance includes a gas burner assembly with an annular burner body that defines a central combustion zone. Gaseous fuel is flowable from a fuel chamber within the annular burner body into the central combustion zone through a plurality of flame ports. A temperature probe is spring loaded away from a top surface of a top panel such that a distal end of the temperature probe is normally positioned above the annular burner body. The cooktop appliance also includes features for limiting or preventing flame impingement against the temperature probe.

Abstract: A grill having a control system that monitors the temperature of the grill grate and adjusts heat output to the grill according to a temperature selected by the user. The grill grate includes channels on the rear face thereof, one channel contains the electrically powered heat source and the other channel contains the temperature sensor. A drip pan is located below the grill grate. The grill grate is removable from the grill and removable from the two channels for cleaning. Multiple zones are provided, each with a controller that allows the user to set the desired temperature of the grill grate/grilling surface.

Abstract: A method of regulating the temperature of a cooking liquid during sous vide cooking in a cooking vessel on a burner of a cooktop includes setting a desired cooking temperature and measuring the temperature of the cooking liquid inside the sous vide cooking vessel at a plurality of predetermined time intervals with a first temperature sensor mounted on an interior surface of a wall of the sous vide cooking vessel. The temperature of the cooking liquid is compared to the desired cooking temperature at each of the predetermined time intervals. The energy output of the burner is controlled based on the difference between the temperature of the cooking liquid and the desired cooking temperature. A cooking vessel and system for sous vide cooking using this method are also disclosed.

Abstract: A dual compartment mountable sanitation station for mounting in a public bathroom stall is shown as a wall mountable station housing with an upper compartment portion and a lower compartment portion, with the upper compartment portion and the lower compartment portion arranged in a stacked orientation, with each providing a discrete, lockable storage enclosure. In the preferred embodiment, the upper compartment portion includes a removable top and is used to house a canister of flushable disinfectant wipes, with the canister held so that wipes can be accessed and removed for use on surfaces in the public bathroom stall in which the dual compartment mountable sanitation station is mounted, while the lower compartment portion includes a hingedly attached front door and is used to house a bottom dispensing hand sanitizer dispenser.

Abstract: Methods and systems disclosed herein may be methods for rapidly increasing pressure in a pressure fryer cooking vessel during a cooking cycle. Such methods and systems may comprise determining whether a pressure output in the cooking vessel is closed. Such methods and system may also include determining a pressure of the cooking vessel, comparing the pressure of the cooking vessel to a predetermined optimal pressure to determine whether the pressure of the cooking vessel is less than the optimal pressure, and activating a filter pump configured to supply air from a drain pan into the cooking vessel in response to determining that the pressure output is closed and the pressure of the cooking vessel is less than the optimal pressure. Such methods and systems may further include deactivating the filter pump when the pressure within the cooking vessel is equal to or greater than the optimal pressure.

Abstract: A cooking apparatus provides a frame for supporting a pot or cooking vessel. A basket is sized a shaped to fit the interior of the pot or cooking vessel. The pot is movable from a cooking position to intermediate draining position to a discharge position. In the discharge position, a pot lid is receptive of food articles that had been cooked. The lid is preferably pivotally attached to the frame and/or cooking vessel.

Abstract: A cooking sensor system that includes a burner assembly; and a vibration sensor assembly configured to generate a vibration signal that corresponds to vibrations of cookware situated on the burner assembly. The cooking sensor system also includes a processor to receive the vibration signal and determine at least one of a boiling condition and a boil-dry condition for a liquid contained within the cookware, wherein the determination is based at least in part on the vibration signal. The cooking sensor system further includes an indicator element coupled to the processor to indicate the at least one of a boiling condition and a boil-dry condition. The cooking sensor system may also include a control element coupled to the processor to operate the burner assembly based at least in part on the at least one of a boiling condition and a boil-dry condition.

Abstract: A method of boil and boil-dry detection for appliances. The method includes the steps: detecting vibrations that correspond to cookware situated on a burner assembly; generating a vibration signal based on the vibrations; and performing signal processing on the vibration signal. The method also includes the steps: collecting vibration data related to the vibration signal; and detecting boiling and boil-dry conditions for a liquid contained within the cookware based at least in part on an evaluation of the vibration data. The method may also include the steps: indicating the boiling and boil-dry conditions; and controlling the burner assembly based at least in part on the boiling and boil-dry conditions.

Abstract: An apparatus for heating a flavored coating and mixing the heated flavored coating with an edible substrate is disclosed. The apparatus comprises a frame adapted to support a kettle, the kettle for containing the flavored coating and the substrate to be mixed, a first heater box operative as a heat source, and a second heater box operative as a heat source. The first heater box is removably secured to the frame to permit removal of the first heater box and substitution therefore with the second heater box.

Abstract: A temperature control system for safely controlling the rate of flow of a flammable fluid at generally constant pressure is disclosed. The system may include a flow control apparatus that is free of a regulator mechanism, for affecting the flow of the fluid. The flow control apparatus may be operable between at least a first flow rate and a second flow rate, and may have at least one upstream opening and at least one downstream opening. The system may also include a first burner in fluid communication with the downstream opening of the flow control apparatus and a conduit in fluid communication at one end thereof with the upstream opening of the flow control apparatus, and configured at the other end thereof for connection to a fuel supply. A thermocouple may be located in the vicinity of the burner or an appliance used in conjunction with the burner. The thermocouple converts a sensed thermal state into an electrical signal.

Abstract: A water delivery system is provided, comprising at least one faucet device with a cold water faucet part and a hot water faucet part, a cold water line to the at least one faucet device, a tankless heater device for heating water, a hot water line having a first portion running from an outlet of the tankless heater device to the at least one faucet device and having a second portion running from the at least one faucet device to an inlet of the tankless heater device, and a circulatory pump arranged in the second portion of the hot water line, wherein the circulatory pump has a prefixed first performance level and a prefixed second performance level, wherein the first performance level causes a finite water flow in the hot water line which is below an operation threshold value of the tankless heater device.

Abstract: In an improved swimming pool water heating system, water in the pool circulates through a first loop from the pool to a surge pit and through a filter before returning to the pool. The heating system includes a second loop with a heat exchanger and a remote water heater. The pool water is heated by the heat exchanger. The first and second circulation loops are separate from one another. The heater may include multiple heating units which can be staged for sequential actuation. The second circulation loop is closed, such that the pool water does not flow through the heater, but rather is indirectly heated via the heat exchanger. The heater is isolated from the pool water. The heating units are vented to atmosphere so as to be non-pressurized.

Abstract: A kettle includes a water receiving chamber; a water heating chamber; and a water transfer siphon. The water transfer siphon has a siphon inlet aperture in communication with the water receiving chamber, and a siphon outlet aperture in communication with the water heating chamber. The water transfer siphon is preventable from priming with water from the water receiving chamber through a first rotation of the kettle to increase an elevation of a siphon crest of the water transfer siphon relative to a water level within the water receiving chamber, the first rotation occurring in a first direction.

Abstract: In an improved swimming pool water heating system, water in the pool circulates through a first loop from the pool to a surge pit and through a filter before returning to the pool. The heating system includes a second loop with a heat exchanger in the surge pit and a remote water heater. The pool water in the pit is heated by the heat exchanger. The first and second circulation loops are separate from one another. The heater may include multiple heating units which can be staged for sequential actuation, depending upon need. The second circulation loop is closed, such that the pool water does not flow through the heater, but rather is indirectly heated via the heat exchanger. The heater is isolated from the pool water.

Abstract: A pressure cooker lid includes a lid body, one or more lid clamps, a pressure valve, and a single control mechanism operable to sequentially control radial movement of the one or more lid clamps and control actuation of the pressure valve. Each of the one or more lid clamps includes a connection element and a clamp element. The pressure valve includes a valve stem. The control mechanism includes a rotary disc coupled to the connection elements and a knob mechanism operable to drive rotation of the rotary disc. Rotation of the rotary disc sequentially drives radial movement of the connection elements and axial movement of the valve stem to operate pressure valve.

Abstract: A cooking or food warming appliance having a heated heat sink plate situated in a vacuum environment within an outer shell. A food vessel intimately engages the heat sink plate along a food contacting surface thereof by virtue of the vacuum. The vacuum eliminates air gaps between the food contacting surface of the food vessel and the heat sink plate so as to provide instantaneous and uniform heating of the food vessel. The vacuum environment also provides thermal insulation for the heat sink plate whereby heat loss by convection is virtually eliminated.

Abstract: A cooker system, comprising a relatively wide pan containing cooking oil at high temperatures, the pan extending longitudinally, for cooking edibles located longitudinally, single or multiple row water mist producing nozzles supported above the pan, there being one or more laterally spaced nozzles at longitudinally spaced locations above the pan, each nozzle producing mist substantially covering an area of at least about one square foot, at oil surface level in the pan, and control means to control pressurized water delivery to the nozzles, in the event of fire in or associated with oil in the pan.

Abstract: The gas tube fryer comprises substantially 90° in-shot burners, burner mounting boxes, a one-piece burner mounting bracket, and a bracket housing, all of which are used in conjunction with heat exchanger tubes, heat transfer baffles, a frypot, and a flue in a fryer. The burner mounting boxes are keyed specifically to the face of the burner, preventing substantial movement of the burners and introduction of ambient air into the heat exchange tubes. Each burner is also keyed to the mounting bracket, also preventing substantial movement and providing easy installation and repair. The ninety-degree orientation of the burners facilitates mixing of the combustion gases, and the burner comprises a screen on its face that helps to ensure maximum burner efficiency.

Abstract: A pressure-detection method and detection device for electric pressure cooker is used for detecting continuously and accurately to control the pressure in the electric pressure cooker. The method comprises that a strainometer is provided on the periphery of a cooking pot of the electric pressure cooker, and a transmission arm is utilized to sense the expanding amount of the cooking pot and converts the expanding amount into a displacement, then makes the elastomer of the strainometer distorting; the distorting elastomer generates subsequently a controllable electric signal due to the electric characteristic of a sensitive foil, and the controllable electric signal is delivered to a central control unit, then control signals and display signals are outputted by the central control unit. The detection device comprises a strainometer, a transmission arm, a central control unit and the like.

Abstract: A fluid heating system includes a fluid receptacle having a fluid reservoir, and a heating control system configured to heat fluid retained within the fluid reservoir. The heating control system includes a processing unit, at least one fluid temperature sensor positioned on or within the fluid receptacle, a heating element configured to heat fluid within the fluid reservoir, and a power switch disposed within an electrical path between the heating element and the processing unit. The processing unit is configured to selectively activate and deactivate the heating element through the power switch based on the fluid temperature detected by the fluid temperature sensor.

Abstract: A cooking apparatus includes a cooking vessel and a lid for covering the cooking vessel. The cooking apparatus also may include an exhaust tube for bleeding off pressure within the cooking vessel, in which a portion of the exhaust tube is positioned above the lid when said lid covers said cooking vessel. In another embodiment, the cooking apparatus includes a first O-ring gaskets for forming a first seal between the cooking vessel and the lid, and a second O-ring gasket for forming a second seal between the cooking vessel and the lid. A method for reducing pressure includes the steps of providing a vessel and covering the vessel with a lid. The method also includes the steps of positioning a portion of an exhaust tube above the lid when the lid covers the vessel and bleeding off at least a portion of the pressure inside the vessel through the exhaust tube.

Abstract: A pressure fryer is provided including a cooking container having a pressure vent which is connected to a high pressure cylinder filled with carbon dioxide. An electromagnetic valve and a check valve are provided on the connecting tube between the pressure vent and the high pressure cylinder. A lid includes a safety valve and a pressure sensor. A controller opens and closes the safety valve and the pressure for the electromagnetic valve for supplying carbon dioxide into the cooking container based on the pressure therein which is obtained from the pressure sensor, such that the pressure in the cooking container can be maintained within a predetermined value.

Abstract: A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners (3-5) are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means (8), according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners (3-5) operate at the same time, and a low power mode in which two burners among three burners (3-5) operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat (2).

Abstract: A fryer in which an overshoot is prevented by an accurate oil temperature control is disclosed. A pulse burner (4) is controlled to be switched ON/OFF based on a condition which is different by each temperature range. This enables to control the pulse burner (4) in accordance with factors which effect on the oil temperature such as an amount and heat capacity of foods and heat quantity of a utensil. Whereby, the oil temperature control in an excellent level is performed under various conditions. Moreover, as the condition to perform ON/OFF control of the pulse burner (4) is simple, for example, which is whether or not the temperature gradient of cooking oil exceeds the standard value, it needs no complicated control and reliability is improved.

Abstract: A state of the current temperature of cooking oil in comparison with the predetermined temperature is figured out and information regarding completion of the on-going cooking and start of the next cooking is easily provided. A display portion 20 largely displays a detected oil temperature state in comparison with the predetermined temperature. As a result, a user can recognize whether the oil temperature is suitable for cooking, thereby it improves utility. Moreover, the display portion displays the oil temperature state and the difference between the predetermined temperature(340° F.) and the detected temperature at the same time. Accordingly, the remaining time to start the next cooking is easily estimated, thereby it improves utility excellently.

Abstract: Termination of cooking in a safe state can be judged without fail. At S5, a cooking timer according to a selected cooking menu is started and at S6 it is judged that the cooking timer finishes. Then, at S7 a burner controller stops heating by burners while a pressure valve is opened so that the pressured air in an oil vat can be released. Because of the release, when pressure in the oil vat 4 reaches a low value which is safe enough to release the lid, a second pressure switch with low set pressure is turned OFF. When it is confirmed that the second pressure switch is turned OFF at S8, a cooking controller 23 alarms a buzzer to notify termination of the cooking at S9.

Abstract: A fryer which can maintain a set temperature accurately preventing an overshoot of cooking oil temperature is provided. In the fryer, three burners 3-5 are dispersed against the oil vat such that their combustion can be controlled independently. On the other hand, the heating control means 8, according to a detected temperature, selects and carries out one mode among at least two heating modes, which are, a full power mode in which all burners 3-5 operate at the same time, and a low power mode in which two burners among three burners 3-5 operate. When the low power mode is selected, two burners are operated in a predetermined order to switch a heating area of the oil vat 2.

Abstract: A fryer which notifies an appropriate oil filtering timing is disclosed. While various kinds of cooking is repeated, the degree of amount of fry residues set previously in accordance with menu switch is accumulated every time each menu switch (M1-M5, M7-M11) is pressed (S3-S12, S13: NO, S14: NO). When an accumulative value of amount of accumulated fry residues N is over 50(S14: YES), a notification for filtering timing is performed by blinking a filtering sign “*” at the right side of the display portion 14 (S15). In this way, the oil filtering timing is determined based on an estimated amount of fry residues. Therefore, the notification is performed appropriately.

Abstract: A cooking pot apparatus includes a cooking pot having a pot rim and a pot lid assembly for rapidly dissipating heat within the cooking pot, the pot lid assembly being sealingly and lockingly secured to the pot rim and extending across the pot rim, the pot lid assembly including a coolant compartment extending across the pot rim for retaining a quantity of heat absorbing coolant. The pot lid assembly preferably additionally includes a pot safety valve assembly.

Abstract: A gas cooker comprises temperature detection means for detecting the temperature of the bottom face of a pan and issuing a temperature signal and an heat control circuit for controlling the amount of heat issued from the gas burner based on said temperature signal. The temperature detection means is placed in a zone of the cooker around the burner and shielding means are provided in order to reduce the influence of the burner flame on the temperature detection means.

Abstract: The present invention provides a high-efficiency water pump and heater assembly for use with a pool or spa as a device that facilitates the filtering and heating of the pool water. A water pump and turbine engine are combined using an inventive linkage assembly that incorporates a revolutions per minute (rpm) reducing device. The rpm reducing device is operative to reduce the rpm speed associated with the turbine engine substantially to a revolutions-per-minute speed commonly associated with pool water pumps. A heat exchanger is disposed in the exhaust path of the turbine engine whereby water flowing through the heat exchanger coils is heated to a predetermined threshold as monitored by a temperature-monitoring device. The temperature-monitoring device causes a bypass device to redirect the flow of exhaust air once the predetermined temperature threshold has been reached such that the heat exchanger coils are bypassed as long as the water temperature is at or above the predetermined threshold.

Abstract: A heater trough apparatus for heating water used for cleaning.