Abstract: Method and control device for operating an oven. The control device comprises an operating panel which is substantially flat and sealed. One or more touch-sensitive regions of the panel define electronic on/off switches and an electronic rotary switch. Processing means connected to the rotary switch are suitable for detecting a property of a movement by a finger over at least a portion of a round path defined by the rotary switch. The property may be that of standstill, distance covered, speed and acceleration of the movement. The rotary switch provides the user with the possibility of running through selection options, shown on the display means, for recipes for the operation of the oven hygienically, quickly, easily and with a high resolution, of altering values for selection options and of monitoring the progress of the operation of the oven according to a selected recipe.

Abstract: Disclosed herein is a cooking apparatus and cooking system which allows a user to change cooking information that is suitable to the preferences of the user and the amount of food when cooking food using automatic cooking information, and a cooking control method using the same. The cooking apparatus using automatic cooking information includes an automatic cooking information acquisition unit for acquiring the automatic cooking information; an automatic cooking information change unit for allowing a user to change the acquired automatic cooking information; and a control unit for controlling a series of cooking operations on the basis of the changed cooking information.

Abstract: A control system for an oven includes a first and a second temperature sensor, and a controller. The oven has a first cavity and a second cavity and includes, a first electrical heating element positioned within the first oven cavity, and a second electrical heating element positioned within the second oven cavity. The first temperature sensor is configured to detect a temperature within the first oven cavity, and the second temperature sensor is configured to detect a temperature within the second oven cavity. The controller is operatively coupled to the temperature sensors and the heating elements. The controller is configured to receive signals from the sensors and energize both the first and second heating elements by allowing energy to be supplied to only one of the first and second heating elements at a given time.

Abstract: A range for heating foods having a body comprising a top surface, a first chamber located within the range, a second chamber located within the range, multiple heating elements arranged on the top surface for cooking food, an upper and lower heating element arranged within the first chamber, a warming element arranged within the second chamber, a control system further having a central processor for controlling the operation of the range, and an operator interface operatively connected to the central processor.

Abstract: An electric cooking assembly includes a cooking surface having supported under the surface an electric heater incorporating an electric heating element and a temperature limiter including a thermally responsive assembly incorporating only a single switch, the switch being adapted to open at a predetermined sensed temperature. A control is provided, adapted to energise the electric heater from a power supply through the switch of the temperature limiter. A modular electronic monitoring device is provided, separate from the control, adapted to monitor energising of the electric heater and to activate a signal device when the cooking surface is too hot to touch.

Abstract: A combination bread toaster and steamer device includes a pair of vertically oriented bread slots extending into a housing from a top of the housing; means for elevating and lowering bread in the bread slots; a steamer compartment, disposed on the housing, including a heater pan configured to receive water; and at least one heating element associated with the bread slots and the steamer compartment.

Abstract: A method for toasting bread and simultaneously cooking or warming another food with a single device, comprising the steps of: inserting at least one piece of bread into a vertically oriented bread slot of a combination bread toaster and steamer device; placing water into a heater pan of a steamer compartment on the combination bread toaster and steamer device; placing another food into the steamer compartment; and activating at least one heating element associated with the bread slot and the steamer compartment

Abstract: A combination bread toaster and steamer device and method includes inserting at least one piece of bread into a bread slot of a combination bread toaster and steamer device; placing water into a heater pan of a steamer compartment on the combination bread toaster and steamer device; placing another food into the steamer compartment; activating at least one bread heating element disposed adjacent the bread slot and a steamer heating element disposed adjacent the steamer compartment; and activation of the steamer heating element reducing wattage to the bread heating element that would be used by the bread heating element when operating alone.

Abstract: An improved food oven apparatus and related methods for preparing food utilizing digitally controlled heating elements and a smoker unit. User-operable controls in communication with a digital controller allow for independent control of the heating elements and the smoker unit. One or more electric fans can be provided for reducing condensation from forming within a control unit of the food oven. A heating element connection assembly can also be provided for reducing stress exerted on the heating elements caused by the repeated expansion and contraction of the compartment. The food oven can also be provided with an air cleaning apparatus configured to perform a multi-stage cleaning process, thereby eliminating the need for a separate fixed hood system.

Abstract: A control system for controlling an appliance at a predetermined temperature. The control system comprises a sensor capable of providing a temperature signal representative of a temperature in the appliance and a controller capable of receiving the temperature signal and determining an amount of time to apply power based on the temperature signal. The amount of time to apply power is a percentage of time to apply power of a predetermined time period.

Abstract: The present invention provides a cooking stove that prevents an instruction from being given using the touch switch owing to a factor different from the user's operation, while hindering the user from having an incongruous or anxious feeling when operating the touch switch. Touch switches 10 to 13 are provided on a glass top plate covering a top surface of a cooking stove main body accommodating a left burner and a right burner; the touch switches 10 to 13 sense an object that contacts with or approaches the top surface of the glass top plate. When any of the touch switches is turned on and then turned off again, heating control 31 executes a pre-assigned process to the touch switch. When the touch switch is turned on, lighting control 32 changes the displays of display sections 14 to 17 to ones corresponding to the state of a burner after the process has been executed before executing a pre-assigned process to the touch switch.

Abstract: A antireflective film 50 is formed on a thermocouple 42 arranged in a processing vessel 1 of a heat treatment apparatus in order to improve the transient response characteristics of the thermocouple 42. In a typical embodiment, the thermocouple 42 is made by connecting a platinum wire 43A and a platinum-rhodium alloy wire 43B, and the antireflective film 50 is composed by stacking a silicon nitride layer 50C, silicon layer 50B and a silicon nitride layer 50A in that order.

Abstract: A control system for a cooking appliance enables a consumer to selectively program a cooking appliance through a control panel in a conventional mode based on established cooking times and temperatures, as well as in a simplified mode incorporating a minimal number of programming steps. In the simplified mode, the consumer selects a first, non-temperature related special features button and inputs a cook time. Immediately following input of the cook time, the control system starts a cooking operation. If the selected time is greater than a predetermined value, the control system automatically operates the cooking appliance in a cold start mode. An override is provided to disable the cold start mode if so desired. In addition, the control system allows a consumer to input both minimum and maximum cook times for the cooking operation.

Abstract: Disclosed are apparatus and method for controlling an electric oven, capable of operating heaters in an optimized state by changing a heater-on time of the heater in an operation interval of the heater which is periodically turned on/off.

Abstract: A cooking appliance includes an oven cavity, an electric heating element and a rapid cook heating system both of which being operable on either one of first and second supply voltages, and a controller including a memory module having stored therein first and second control algorithms. The controller will operate the cooking appliance based on one of the first or second control algorithm depending upon whether the cooking appliance is connected to the first or second supply voltages respectively. Preferably, the appliance includes a sensor for signaling the controller as to the presence of either the first or second supply voltage. In the alternative, the appliance can be manually set for use with a particular voltage supply.

Abstract: A method for controlling a cooking process in a cooking appliance having a sensor for measuring a gas concentration in the cooking chamber and an electric or electronic control system in communication with the sensor and including an evaluation circuit and a memory, includes ascertaining, as a function of a food to be cooked, a cooking end value stored in the memory. An output signal of the sensor is processed using the evaluation circuit so as to generate a cooking quotient. The cooking quotient at a point in time corresponds to a ratio of the first derivative of the output signal with respect to time to a first extreme value of the first derivative of the output signal with respect to time. A value of the cooking quotient is compared to the cooking end value using the evaluation circuit, and an appliance function is triggered.

Abstract: A cooking platform includes at least one surface heating element having a first power consumption level and an oven located under the surface heating element. The oven includes a first heating element having a second power consumption level and a second heating element having a third power consumption level. The second heating element has at least two heating sub-elements. One of the two heating sub-elements is configured to be deenergized when a sum of the first, second, and third power consumption levels exceeds a power consumption limit of the cooking platform.

Abstract: A system and method for reflowing lead-free solder to interconnect a plurality of electronic components to a substrate is disclosed. The system includes an oven for preheating the substrate and the plurality of electronic components disposed thereon, and a supplemental heat source disposed in the oven for providing additional heat energy to reflow the solder.

Abstract: A cooking appliance employing rapid cook technology includes an electronic oven control system employing an alpha-numeric data entry and display arrangement. The cooking appliance includes a display which incorporates a series of vertically spaced information display zones, with each of the zones being capable of displaying both alpha and numeric data to a user of the appliance. Text and numeric data can be entered by the user through a ten-digit keypad provided on a control panel of the appliance. Each labeled numeric key (0–9) can be used to input a corresponding numeric data symbol, as well as additional text information. This arrangement advantageously makes purchasing and operating a sophisticated cooking appliance more appealing and less intimidating to a consumer.

Abstract: A cooking appliance includes an oven cavity, an electric heating element, a control element for selecting an oven cavity temperature, a timer and a calibration system for regulating operational parameters of the cooking appliance. The calibration system adjusts operational parameters of the cooking appliance based upon an amount of time required to achieve the selected oven cavity temperature. Preferably, the timer measures the amount of time needed to achieve the oven cavity temperature during a no load condition in order to set a baseline. Once the time is determined, the calibration system adjusts offset temperatures, hysterisis temperatures and/or cooking times to account for variations in power delivered to the oven cavity.

Abstract: Indoor use rotisserie ovens which have construction features and scale which make the cleaning process easier. Shown are indoor use rotisserie ovens which also may rotate cooking foods about either a horizontal or vertical axis, which makes their applications more versatile. Construction features include: a scale appropriate for cleaning in a typical kitchen sink, use of removable electrical components, and single oven wall construction, all to allow easy cabinet cleaning. Also shown is a locking tab manufacturing detail which creates an inexpensive, light weight, oven cavity, which is easy to clean and also permits oven cavity washing and/or immersion in water. This manufacturing detail also is easy to handle by the end-user without projecting sharp edges. Self lubricated spit assembly axles are shown as well to help deaden sound.

Abstract: At least two blowers are controlled with baffles to create circulating zones of airflow which circulate in a substantially horizontal plane within a convection oven cavity. This airflow minimizes the potential for airflow paths to be broken up or blocked by the configuration of objects placed in the oven. The substantially horizontal airflow reduces the non-uniformity of air temperature distribution within the oven cavity. The blowers may be controlled to rotate either simultaneously or alternately, depending on the selected mode of operation. The blowers and associated heating elements are controlled to operate in various cooking modes by the controller in response to a mode selector input.

Abstract: In a method and apparatus for controlling an electric cooking appliance, a boost condition is initiated by increasing the power level of one or more electric heating means (2) to a maximum power level from a previous lower power level. Elapsed time (38) during cooling of the appliance since an end of an immediately previous period at the maximum power level is monitored, as is difference in power levels between the maximum power level and the previous lower power level. Duration (34) of the boost condition is set according to one of the elapsed time (38) and the difference in power levels and a level (36) of temperature boost in the boost condition is correspondingly set according to one of the difference in power levels and the elapsed time respectively.

Abstract: A grilling station for simultaneously grilling a variety of foods. The station includes a plurality of grilling ovens. Each of the grilling ovens has a housing with an opening for loading food into that housing. A first grilling unit is mounted in each housing for supporting food. A second grilling unit is mounted in each housing positionable above each respective first grilling unit and being vertically moveable in relation to the respective first grilling unit. The first and second grilling units in each of the housings connected to a respective control assembly to determine selectively the length of time energy is supplied to the grilling units providing selective separate grilling times in each of the housings.

Abstract: An operating device for an electrical and/or electronic apparatus is adapted to the operating behavior of a user. The apparatus has a plurality of operating states which can be chosen or set by way of the operating device. The selection and/or setting, by the user, of the operating states is stored in a memory. A number of how often a given user input is implemented is ascertained and, for the next selection and/or setting of an operating state, that one which is implemented most frequently is suggested. An operating device for carrying out the method has a memory for storage of the implemented selections and/or settings of operating states, a counter for ascertaining the number of how often a selection and/or a setting is implemented, a calculator for ascertaining the frequency of a selection and/or setting and a comparator for ascertaining the most frequently implemented selection and/or settings.

Abstract: A cooking appliance employing rapid cook technology includes a controller which automatically converts conventional cooking temperatures input by a user to rapid cooking temperatures. In accordance with the most preferred form of the invention, after a user enters a standard radiant cooking temperature into a control panel, an electronic controller subtracts a certain amount, preferably 25° F. (approximately 14° C.), off of the standard temperature. This reduced temperature is then shown in a display provided in the control panel. The controller will use this temperature as the actual cook temperature for the cycle. However, in order to assure food quality, this method is only employed in relatively short convection cooking cycles, such as a convection bake mode.

Abstract: A control system for a cooking appliance enables a consumer to perform a complete cooking operation regardless of whether food is placed into an oven after a preheating operation or without initially preheating the oven. When the consumer does not intend to allow the oven to be preheated prior to inserting the food to be cooked therein, the consumer can select a no preheat operation wherein the lack of preheating is automatically compensated for, preferably by causing the oven to perform the cooking operation in two stages. Initially, the oven is operated at full output capacity for a first predetermined period and thereafter operated at various heat outputs during a subsequent plurality of stages until the cooking operation is complete. In this manner the food is completely cooked without the need to add additional time to the overall cooking operation.

Abstract: In a flash emitting device, a flash from the plurality of flash discharge lamps is emitted on a work piece. The flash emitting device has a plurality of flash discharge lamps arranged in parallel including side flash discharge lamps located on sides of the flash emitting device and center flash discharge lamps located at the center portion of the flash emitting device, side main condensers, each of which is connected to one of the side flash discharge lamps, and center main condensers, each of which is connected to one of the center flash discharge lamps, wherein a voltage to which the side main condensers is charged is higher than that to which the center main condensers are charged.

Abstract: A method and apparatus is provided for operating a self-cleaning oven in which a gas sensor, such as for measuring concentrations of CO gas, is located remote from, yet in gas communication with, an exhaust flue of the oven. The gas sensor is located at the end of an outlet tube which extends from the exhaust flue. A sample gas flow is provided to the gas sensor through the outlet tube to isolate the sensor from the heat of the oven and a filter device is located in the outlet tube for filtering the sample gas flow. A valve may be provided at the inlet to the outlet tube. The rate of change (slope) of successive readings of gas concentrations may be used to determine when the combustion of food material is complete, in order to terminate a self-cleaning cycle.

Abstract: A cooking appliance employing rapid cook technology includes a controller which calculates rapid cook times from conventional cooking times input by a user. That is, for relatively long convection cooking cycles, such as a convection roasting mode, after a user enters a standard radiant cooking time into a control panel, an electronic controller subtracts a certain percentage, preferably 25%, off of the standard time to establish a rapid cook time. In one preferred embodiment, the rapid cook time is presented in a display and used as the actual cook time for the cooking operation. In another preferred embodiment, the standard cooking time is established for the cooking operation, but the user is signaled to check the food when the rapid cook time expires.

Abstract: A control system for a cooking appliance enables a consumer to perform a complete cooking operation regardless of whether food is placed into an oven after a preheating operation or from a cold start. In general, under circumstances where the consumer does not intend to allow the oven to be properly preheated prior to inserting the food to be cooked therein, an initial programming operation is followed by an additional control sequence by the user to establish a cold start cooking operation wherein the lack of preheating is automatically compensated for, preferably by causing the oven to reach a peak temperature for the oven which is well above a temperature set by the user for the overall cooking operation. After the peak temperature is reached, the oven temperature is allowed to gradually reduce to the preprogrammed cooking temperature.

Abstract: A method of and device for checking a device for influencing the temperature of a baking oven includes switching on devices for influencing the temperature of a baking oven for a predetermined time and subsequently comparing a measured temperature obtained with a predetermined comparison temperature. A fault signal is output dependent upon the comparison result.

Abstract: A cooktop comprising at least one cooktop heater and a controller coupled to the heater and operable to control operation of the heater, including cool down of the heater and drift detection, is described. In one embodiment, the cooktop further comprises a control interface coupled to the controller. The interface comprises a power setting selection unit for operator selection of a power level setting for the heater. The controller is configured to switch off supply of power to the heater if a second power level selection for the heater is a lower power level than a first power level selection, and to then resume standard heater operation once a temperature corresponding to the second power level selection is reached.

Abstract: An appliance control system is configured to operate an appliance in at least a normal mode and a holiday mode wherein normal mode operation of appliance feature elements is altered to better conform to religious customs, such as Orthodox Jewish customs. In response to user manipulation of a control interface panel, the control system is configured to enter the holiday mode upon user manipulation of the control interface panel with a designated key sequence. When in the holiday mode, response to user manipulation of the control interface panel is delayed for a randomly determined time, and appliance features of the normal mode that violate religious custom are disabled.

Abstract: A roasting oven having a large capacity heating well including a wrap-around heating element for heating the side walls thereof and a top heating element for browning is disclosed. A function control panel featuring a touch-film interface and digital display of cooking modes is provided for the user's convenience. In an alternative embodiment standard electromechanical switches and rheostatic temperature controls provide the functions of the present oven. The heating elements are also fabricated in alternative embodiments to provide single-sided or double-sided configurations for particular heating applications. A lid member including the top heating element is attached to the present oven by electrically conductive supporting structures, which incorporate the electrical circuit for the top heating element and also provide for convenient disconnection thereof for cleaning and storage.

Abstract: A safety mechanism for a toaster that permits breaking of the circuit to the heating elements of the toaster even when a piece of toast is jammed within one of the slots of the toaster. A support surface is provided upon which a piece of bread rests as the bread carrier moves downward in the toaster. The support surface is arranged so that the bread carrier may continue to move downward after the bread is resting on the support surface. The vertical separation between the bread carrier in its lowermost position and the bottom of the bread that is resting on the support surface permits the bread carrier to move a sufficient amount to release the contact or contacts prior to the bread carrier engaging the bread.

Abstract: A system and method for developing a heat treatment process using a model radiative-heating oven, which repeatably and accurately simulates an industrial heat treatment system. In order to simulate the industrial heat treatment system, the model radiative-heating oven uses a variety of scaling factors, such as heating density parameters. The model radiative-heating oven also may have a quickly openable and closable object carrier, which facilitates a timely start and end of a desired heat treatment process. An oven temperature stabilizer also may be provided for thermally stabilizing the model radiative-heating oven prior to the desired heat treatment process. The present technique also may utilize a variety of heat profile controls, such as time, temperature, and power levels, to provide the desired heat profile in the heat treatment process.

Abstract: An oven includes an oven cavity, at least one heat source disposed in the cavity, and an oven controller operationally coupled to the heat source. The oven controller is configured to accept data regarding a number of racks and control the at least one heat source based upon the accepted data.

Abstract: A system and method for controlling heater element operation in an oven includes a proportional heater signal generator that is mounted in associated with an oven operational mode switch. The signal generator operates in a sub-interval about a mode indicator to generate a proportional signal for controlling a heater element. The proportional signal may be used to alter the input voltage or timing control of the heater element.

Abstract: A dual-heating element oven comprising a bake heating element and a broil heating element in combination with a control system that permits the selective alteration of the output of the broil heating element by the user to control the browning of a food item during the bake cycle.

Abstract: An intravenous solution bag includes a temperature sensing device in the form of a temperature sensing strip. The strip includes a temperature scale and corresponding temperature sensitive substances that change color or illuminate the scale indicators to visually indicate solution temperature. The strip may be formed integral with the bag, may be attached to the bag exterior surface, may be laminated to the bag exterior surface or may be encased with the bag within a solution bag liner. Further, the temperature sensing strip may be affixed to bottles containing intravenous or other solutions, where the strip is attached to the bottle exterior surface or to a label affixed to the bottle to measure and indicate temperature of fluid contained therein as described above. Moreover, the temperature sensing strip may be employed by a receptacle or delivery tube of an infusion apparatus to measure and indicate solution temperature prior to or during infusion.

Abstract: The invention may be broadly conceptualized as an approach in which an oven (122) receives a plurality of program recipes from a network that are executed by scanning with a scanner (1216) a symbol and associating the scanned symbol with one of the plurality of program recipes while keeping a real-time clock (1224) synchronized and correctly set by receiving period time synchronization messages.

Abstract: An oven and a method for controlling the ambient temperature in an oven comprising a baking cavity that is preheated with respect to a user-selected temperature set point. The baking cavity can include a rack for supporting a pan that conceptually divides the cavity into an upper heating region and a lower heating region. A broil heating element and corresponding broil temperature sensor are disposed in the upper heating region of the baking cavity. A bake heating element and corresponding bake heating sensor are disposed in the lower heating region of the baking cavity. A controlled is provided to control the activation of the broil and bake heating elements in response to the sensed temperature of the upper and lower heating regions to maintain the entire oven at a temperature substantially equal to a target temperature set point, which is determined based on the user-selected temperature set point.

Abstract: An apparatus for processing a substrate comprises a susceptor for supporting the substrate, an upper heat source spaced above the susceptor, a lower heat source spaced below the susceptor, and a controller. The controller provides power to the heat sources at a selected ratio between the sources. The controller is configured to vary the ratio during a high temperature processing cycle of a substrate to thereby vary the ratio of the heat provided by the heat sources during the cycle.

Abstract: A preheat system for a convection cooking appliance functions to control the operation of multiple heating units, the heating of a catalyst, and the speed of a blower assembly of the appliance to effectively eliminate grease, oils, and other hydrocarbon compounds from prior cooking operations, while also minimizing the generation of any appreciable amount of smoke. Additionally, the blower assembly is controlled to establish a negative pressure differential in the oven cavity upon opening of an oven door in order to assure that any smoke, as well as additional amount of oxygen for enhancing combustion, will be drawn into the oven cavity. The preheat system is particularly adapted to clean the oven cavity prior to a cooking operation and between self-cleaning cycles.

Abstract: A domestic oven is controlled for use in proofing and cooking bread. In accordance with the invention, at least one heating element of the oven is first energized to bring the oven to a first high temperature representing an overshoot temperature which allows activation of yeast inside dough. Once the first high temperature is reached, the temperature is allowed to drop to a second level which is maintained by cycling the heating element(s) on and off to allow proofing of the bread. A fan is also provided to circulate air in the oven when a rapid proofing sequence is selected.

Abstract: A timer control system for operating an electric or gas cooktop stove with an oven and broiler. Automatic shut off weight sensitive sensors for shutting off the stove top heating elements and the oven and broiler elements after a prescribed interval of time are integrated with the stove top heating elements, the oven element and the broiler element. If a weight, i.e., food in a utensil, is placed on any active burner element, the timer control is negated and the heating will continue. Push button controls are located on a rear panel on top of the stove.

Abstract: A self-cleaning system for a convection cooking appliance controls the activation and deactivation of multiple heating units, as well as a blower, throughout an initial preheat and subsequent phases of a cleaning operation. In accordance with the preferred self-cleaning method, an initial, catalyst pre-heat stage is followed by a moderately high-temperature presoak stage. For the main cleaning operation, a high temperature stage is initiated in combination with a high convection air flow to establish high oven surface temperatures in a minimal time frame. This timed stage is followed by a cool down period wherein both the temperature and convection speed is reduced. Thereafter, an intermediate temperature heating stage with medium convective air flow followed by a cooling stage are provided for preset time periods. This combination of intermediate temperature heating and subsequent cooling stages is repeated until the total self-cleaning time is completed.

Abstract: Disclosed are a key input apparatus in an electronic oven and a control method thereof enabling to reduce a size of a circuit as well as provide a simple design of the key input control part. A key input apparatus in an electronic oven includes a signal level producing part receiving input signals having a uniform level and producing signals having various levels, and a control part receiving the signals having the various levels through one input port and carrying out operations corresponding the signals having the various levels.

Abstract: A safety shut-off device for an electric toaster having a food support member includes at least one switch that is movable between a closed position to thereby energize one or more heating elements associated with the toaster and an open position for deenergizing the at least one heating element. A rotatable support beam is pivotally connected to the chassis. An armature is connected to one end of the beam and a first locking member is connected to an opposite end of the beam. A second locking member associated with the food support member engages the first locking member during a toasting operation. During a toasting operation, the beam is rotated to close the at least one switch and an electromagnet is energized to hold the beam, and thus the food support member, in a toasting position. At the end of the toasting operation, the electromagnet is deenergized, causing the beam to rotate and open the switch to deenergize the at least one heating element and release the food support member.