Abstract: In an aspect, data characterizing a plurality of measurements of a rate of energy supplied to an igniter of a smoke unit and of a temperature of a region proximate the igniter, acquired during a predetermined period of time of igniter activation, can be received. A maximum time of igniter activation can be determined based on an average rate of energy supplied to the igniter and an average temperature of the region proximate the igniter. Whether a total length of time, during which the igniter is activated and during a subsequent period of time, exceeds the maximum time of activation can be determined, and the igniter can be deactivated in response to determining that the total length of the time exceeds the determined maximum time of activation.

Abstract: A DC powered cooking appliance which uses an induction or a resistance based DC heating element and excludes AC powered heating elements and preferably does not rely on directly connected combustion powered heating elements. Some embodiments include wattage of 1500 watts or less, voltages of 40 or 48 volts or more and are installed on a boat, van, rv or bus such that an inverter of that boat, van, rv or bus is not electrically connected to the cooking appliance.

Abstract: There is provided an apparatus for heating a pot of food or beverage, the apparatus comprising at least one receptacle (20), each receptacle for temporarily receiving a pot of food or beverage to be heated. Each receptacle comprises a base (22), sidewalls (24), and an opening opposite from the base (22) for receiving the pot; a heater element (43) mounted to the sidewalls; a temperature sensor (45) mounted to the base; a pot sensor (40, 41) for detecting whether or not a pot is present in the receptacle; and a controller connected to the heater element, temperature sensor, and pot sensor. The controller is configured to control the heater element in response to the pot sensor and temperature sensor.

Abstract: A grill is provided including a base structure. An upper platen assembly is connected to the base structure and includes an upper gritting plate. A lower platen assembly is connected to the base structure and includes a lower grilling plate. A plurality of leveling mechanisms is mounted to the base structure and arranged in contact with the lower grilling plate. The leveling mechanisms are configured to move the lower gritting plate relative to the upper grilling plate. At least one grease receptacle has an inboard sidewall and an outboard sidewall connected by a compartment configured to receive grease from a grilling surface of the lower plate. The inboard sidewall is mounted to the lower grilling plate at or below the grilling surface.

Abstract: Electric cooking utensils that are adapted to be electrically heated to further the cooking process by contacting and heating food while the food is being manipulating by the utensil. In particular, an electrically heated spatula is adapted to transfer additional heat to a food item being cooked while being manipulated by the utensil and thereby expediting and improving the cooking process.

Abstract: A volatizer is provided including a multifunction cap secured over the open end of a body or other device, the chamber or other part of the device holding an amount of material to be extracted by selective volatization therein and including a thermo-indicator thereon or therein capable of deforming, actuating or otherwise indicating upon heating to a preselected temperature to provide an indication of the proper temperature for volatilization and extraction of the selected and or target compound from the material within the device.

Abstract: The present invention discloses a multifunctional pot. The multifunctional pot includes a shell, a heating element heat-conducting tray and a pot body, with a liner provided inside the shell. Since the heating element heat-conducting tray of the multifunctional pot performs direct heating, the pot body is heated uniformly. Moreover, the inner wall of the heating element heat-conducting tray can be tightly fitted to the outer wall of the pot body, so that most heat is conducted to the pot body. In addition, the liner can effectively insulate the heat generated by heating elements from being transferred to the outside, so that any wasted heat loss is reduced and the energy utilization rate is high.

Abstract: A system for measuring the state of degradation of cooking oil or fat includes at least one fryer pot. A conduit is fluidly connected to the fryer pot for transporting cooking oil from the fryer pot and returning the cooking oil back to the fryer pot. A pump is provided for re-circulating cooking oil to and from the fryer pot. A sensor is disposed in fluid communication with the conduit and measures an electrical property of the cooking oil as the cooking oil flows past the sensor and is returned to the at least one fryer pot.

Abstract: Disclosed is a system for controlling a pump, such as a submersible pump intended for pumping water, including a pump and a separate electronic control unit connected to the pump by an electrical cable. The control unit is adapted to be detachably connected to the pump. The control unit is adapted to allow the pump's power supply to pass through the control unit. An electronic controller is arranged in the pump for controlling at least one of the pump's functions and/or monitoring at least one of the pump's operating conditions. The pump and the control unit are adapted to communicate with each other and transmitting signals, including necessary control and/or monitoring information/data, between each other.

Abstract: A method for translating cooking time and temperatures for prepackaged food products. The sous-vide program allows users to cook to a food manufacturer recommended doneness based on the size, shape and fat content of the food. The program also lets user adjust setting if the users modified the food product like cut it in half. The program can be located on the sous vide cooking device or on person computing device.

Abstract: A cooker comprises a cooking chamber configured to cook food with water; a first unit configured to feed water to the cooking chamber; a second unit configured to obtain information related to an interruption of the cooking; and a controller configured to operate the first unit according to the information related to the interruption, after the cooking recovers from the interruption. With the cooker, the influence of the interruption on the cooking process, in particular on the water fed to the cooking chamber, is taken into account, which helps to improve the taste of the cooked food.

Abstract: A slow cooker having a thermometer such as a capillary thermometer and a graphic display device for indicating a temperature condition of the food product contained within the cooking vessel, the thermometer measuring the temperature of an outer surface of the cooking vessel and the graphic display device displaying the temperature measured by the thermometer but adjusted by a correlation factor to indicate at least an approximate temperature of the food product within the cooking vessel.

Abstract: An apparatus for heating hot beverage containers includes a housing having an upper end, a lower end, and a sidewall extending between the upper and lower ends of the housing. The upper end of the sidewall has oppositely disposed, downwardly curving portions that define oppositely disposed openings at the upper end of said housing. The apparatus includes a heater assembly located at the lower end of the housing. The apparatus has a controller including an electrical circuit in communication with the heater assembly, and a switch located on the sidewall of the housing for activating the heater assembly. A hot beverage container with an insulating sleeve is inserted into the housing. A sidewall of the container engages the switch and a bottom wall of the container is in thermal communication with the heater assembly. The heater assembly heats liquid in the container through the bottom wall of the container.

Abstract: A kitchen appliance comprises a housing including a base member, a side wall member, and a retaining trim encasing the upper end of the side wall. The side wall member includes an external enclosure and an internal liner. At least a portion of the retaining trim is spaced radially outwardly from an external surface of the enclosure, thereby defining a retaining channel between the retaining trim and the external surface of the enclosure. The kitchen appliance includes at least one decorative panel for lining at least a portion of the external surface of the enclosure. An upper end of the panel is slidably receivable into, and retainable by, the retaining channel and a lower end of the at least one decorative panel is supported by the base member. The panel is disengageable from the retaining channel and the base member, such that the panel is interchangeable.

Abstract: Embodiments of the present invention provide apparatus and method for reducing non uniformity during thermal processing. One embodiment provides an apparatus for processing a substrate comprising a chamber body defining a processing volume, a substrate support disposed in the processing volume, wherein the substrate support is configured to rotate the substrate, a sensor assembly configured to measure temperature of the substrate at a plurality of locations, and one or more pulse heating elements configured to provide pulsed energy towards the processing volume.

Abstract: A safe product transfer apparatus that heats refrigerated food products and then hold those heated food products in a hold drawer until they can be transferred to a heater merchandizer, preferably a roller grill as needed. The apparatus features a control assembly. A pre-heat indicator indicates when the preheat temperature has been reached so that the food products can be loaded into an operable drawer. The apparatus can heat a refrigerated product from 34° F. to greater than or equal to 140° F. in 35 minutes or less. The apparatus has a safe product transfer apparatus that has a heating cavity ranging from 250° F. to 425° F. The apparatus provides a safe product transfer apparatus that can hold the products stored therein at a safe holding temperature (ranging from greater or equal to 140° F. to not more than 205° F.), that is, not hot enough to continue heating or degrading the food product.

Abstract: A method of operating a household appliance to vary the thermal output of the electric heater by selectively coupling heating elements between power supply mains.

Abstract: A method for controlling power supply to the liquid contents of a cooking vessel or the like, particularly for controlling the electrical power supply in an induction heating system, wherein a predetermined thermodynamic state is detected and the user is alerted, comprises maintaining a predetermined high power condition after reaching the predetermined thermodynamic state for a predetermined time and then reducing the power supply to a predetermined level.

Abstract: An apparatus for warming consumable liquids and for controllably maintaining the elevated temperature of the liquid that includes a housing having an upper portion, a tapered lower portion and a side wall defining a tapered receiving chamber for receiving the container containing the consumable liquid. Disposed within the housing in close proximity to the tapered receiving chamber is an electric heater for heating the receiving chamber. Operably associated with the electric heater is a controller that includes an electrical circuit for energizing the electric heater and for controllably maintaining the electric heater at a selected one of a plurality of elevated temperatures.

Abstract: A slow cooker includes a housing and a heating element to heat a heating cavity of the housing. The heating element is operable in only a single cooking mode and only a single warming mode. A container is sized and shaped to fit within the heating cavity of the housing. A lid is sized and shaped to at least partially cover the opening of the container. A controller is configured to control operation of the heating element in either the single cooking mode or the single warming mode. A control knob is rotatably mounted to the housing and is operatively connected to the controller. Rotation of the control knob causes a controller to actuate the heating element to heat contents within the container to a first predetermined temperature at a selected amount of time.

Abstract: A heater unit is adapted to determine if a humidification chamber thermally coupled to a hot plate of the heater unit is effectively dry based on determining a thermal response of a hot plate of the heater unit. Also, the activation period during which the hot plate is being heated is adjusted toward an optimum period by adjusting the energization or power level to the heater element thereof in relation to the duration of a prior activation period. Further, the air flow rate of gas through the humidification chamber may be estimated based on a temperature of the hot plate determined in predetermined relationship to the beginning of an activation period.

Abstract: Systems to allow temperature control more precise and accurate than the current state of the art for consumer products that heat liquids such as, without limitation, coffee makers, tea makers, electric kettles and espresso machines. One feature of such systems may include the ability to calibrate the system with reference to a known temperature point. Another feature of such system may allow reduction in the rate of water heating to allow the temperature of the water to approach a target temperature in a gradual manner.

Abstract: A monitoring and control system for monitoring and controlling at least one thermal regulation system (TRS), where the monitoring and control system includes a thermal sensor for sensing temperature in the TRS; a controller, operatively associated with the TRS and the thermal sensor, where the controller receives data from the thermal sensor including temperature measurements thereof and analyzes the data for allowing disconnecting TRS from its power supply once the temperature in the TRS, sensed by the sensor, reaches at least one predefined threshold; and a breaking mechanism, operatively associated with the controller, including at least one circuit breaker for allowing disconnecting the TRS from its power supply when identifying an electrical overload or once disconnected by the controller operatively associated therewith.

Abstract: An electrically heated towel rack including two parallel retractable arms (1,1?) and an electric heating board (2) is provided. Each of the retractable arms has a fixed portion (12) and a retractable portion (14). A connecting member (11) is disposed at one end of the fixed portion (12) for connecting the fixed portion (12) and a wall (3). The electric heating board (2) is rotatably disposed between the two retractable arms (1,1?) and supported by two support members (13), the support members (13) being respectively disposed on inner sides of the retractable portions (14) of the two retractable arms (1,1?). The electric heating board (2) can be an electric glass board. The distance between the electric heating board (2) and the wall (3) can be adjusted by pushing or pulling the retractable portions (14). Alternatively, the electric heating board (2) can be rotated to a vertical position.

Abstract: A combination including a heater, a first connection device and a second connection device. The heater has heating elements or resistors; and a heater connector with electric heater conductors connected to the electric heating elements. The first and second connection devices have first and second output connectors with conductors for connection to the conductors of the heater connector and first and second input connector for connection to first and second standard connectors of first and second power sources with first and second voltage levels. The electric conductors of the first output connector have a first connection configuration in the first connection device and the electric conductors of the second output connector have a second connection configuration in the second connection device different to the first connection configuration.

Abstract: A kitchen appliance for cooking foodstuff in a liquid includes an outer shell having an upper surface and a lower surface, and a base enclosing the lower surface of the outer shell. A cooking pot is positioned within the outer shell for receiving the foodstuff and the liquid. The cooking pot has an upper rim and an air gap is defined by the outer shell, the base and the cooking pot. A heating element is positioned within the air gap. A rib is mounted between the upper surface of the outer shell and the upper rim of the cooking pot for preventing the flow of liquid into the air gap.

Abstract: A heat transfer system comprises a plurality of cells, a plurality of heating elements, and a controller for independently controlling the plurality of heating elements. The heat transfer system is capable of maintaining a fluid temperature within a predetermined range. A second pump pumps fluid through a heat exchanger in operative relationship with the blower upon a call for heat.

Abstract: The present invention discloses an electric slow-stewing cooker which has three heating modes, namely high-temperature mode, low-temperature mode and keep-warm mode. The electric slow-stewing cooker of the present invention comprises an upper cover, a cooking container, a barrel-like housing, a base, a control panel, heating elements, a control circuit board (PCB) and a manual switch used for controlling the heating elements, and a power supply unit. The heating elements are divided into two portions with one portion being electrically connected to the manual switch to perform the function of the keep-warm mode and the other portion being electrically connected to the control circuit board to perform the function of both the high-temperature mode and the low-temperature mode.

Abstract: A vessel for preparing heated water or other liquid includes a container, an electric heater and a temperature sensing probe mounted through a wall of the container. The probe includes an efficient heat transferring structure in direct thermal contact with and wet by the liquid. An electrical sensor within the probe is in intimate thermal contact with the transferring structure and has electrical properties directly correlating with the temperature of the transferring structure. The transferring structure is attached to a supporting structure mounted to the wall by an elastomeric efficient thermal insulating material held in compression providing physical support for the probe and sealing the wall from leaking and insuring that the sensor is primarily thermally responsive to the temperature of the transferring surface and to the liquid but is thermally insulated from variations in the temperature of the supporting wall.

Abstract: A modular water heating assembly containing two heating elements (1, 2), each having a thermostat module (5, 6) inserted into a sensing tube (3, 4) and attached to the same threaded boss (7). The heating elements are therefor contained in a single assembly with the elements having a fixed temperature set point differential such that the elements are switched on or off to maintain a constant temperature and reduce energy consumption by minimizing temperature overshoot.

Abstract: A slow cooker includes a cooking base having a heating element and an open end. The slow cooker has a first container sized to fit within the open end of the cooking base. The first container has an opening for receiving foodstuff. The volume of the first container is sized to accommodate a second container. The second container has an opening for receiving foodstuff. The opening of the second container is generally equal in size to the opening of the first container. The first container has a cooking position wherein the first container is inserted in the cooking base. The second container has a cooking position wherein the second container is inserted in the cooking base. The first container and second container have a storage position, wherein the second container is nested within the first container. The slow cooker also includes a lid that is sized to enclose the opening of either of the first and second containers during their respective cooking positions.

Abstract: A safe product transfer apparatus that heats refrigerated food products and then hold those heated food products in a hold drawer until they can be transferred to a heater merchandizer, preferably a roller grill as needed. The apparatus features a control assembly. The assembly has a pre-selectable preheat temperature control to provide a preheat temperature when the “on” switch of said control is activated. A pre-heat indicator indicates when the preheat temperature has been reached so that the food products can be loaded into an operable drawer. A pre-selectable heat temperature control provides a heat temperature wherein the heat temperature corresponds to the safe serving temperature. A timer indicator counts down to zero from a pre-set time once the heat temperature control has been activated such that the food products are assured of having reached the pre-selectable heat temperature.

Abstract: A coolant temperature control apparatus for a wet saw is provided, in which a coolant temperature controller is mounted on the wet saw to heighten the temperature of the coolant to a set temperature, and thus a tile cutting work can be efficiently performed even in cold weather below zero with the work continuity heightened. The coolant temperature control apparatus for a wet saw includes a support member on which a material to be cut is arranged, an electric cutting device cutting the material arranged on the support member, a coolant supply device cooling heat generated during operation of the electric cutting device, and a coolant temperature controller heightening the temperature of coolant stored in the coolant supply device.

Abstract: A method for controlling power supply to the liquid contents of a cooking vessel or the like, particularly for controlling the electrical power supply in an induction heating system, wherein a predetermined thermodynamic state is detected and the user is alerted, comprises maintaining a predetermined high power condition after reaching the predetermined thermodynamic state for a predetermined time and then reducing the power supply to a predetermined level.

Abstract: A food heater having a base arranged to receive food, a heating system in the base, and a cover configured to form, with the base, a closed chamber in which food may be positioned during food preparation. A photovoltaic system is in the cover. The photovoltaic system has one or more solar cells adapted to absorb solar energy and store the solar energy in one or more batteries. The heating system is adapted to receive the solar energy when the cover is connected to the base, to thereby facilitate food preparation in the food heater.

Abstract: The present invention relates to a temperature control device for vehicle thermal cup, which is mainly assembled from a cup body, a heat conductor, a thermal insulated outer casing and a switching switch, wherein the heat conductor attached to the circumferential wall of the cup body enables liquid to be quickly heated. The switching switch installed on the surface of the thermal insulated outer casing forms an electrical circuit with a high temperature control device and a low temperature control device. Accordingly, the user can use the switching switch to select a heating or heat preservation mode to maintain the temperature of the liquid and quickly achieve the effectiveness to boil the liquid.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A fluid heating system configured to regulate a temperature of a fluid within a fluid receptacle having a fluid reservoir includes a processing unit, at least one fluid temperature sensor in electrical communication with the processing unit, and a heating element in electrical communication with the processing unit. The at least one fluid temperature sensor is configured to detect a temperature of one or both of the fluid receptacle and/or fluid retained within the fluid receptacle. The processing unit selectively activates and deactivates the heating element to regulate the temperature of the fluid within the fluid receptacle.

Abstract: Jelled diesel fuel from a truck or the like is pumped into a heating tank where is it heated by hot propylene glycol that has been heated by a burner and that is circulated through heat exchangers in the heating tank. The fuel is heated to a preselected temperature and then returned to the truck's fuel tanks. The fuel filter is removed and a similar shaped shell installed in place of the fuel filter and is pressurized with compressed air to blow jelled fuel out of the fuel lines and a new fuel filter is installed, preferably before the hot fuel is returned to the truck's tanks.

Abstract: Embodiments of the present invention provide apparatus and method for reducing non uniformity during thermal processing. One embodiment provides an apparatus for processing a substrate comprising a chamber body defining a processing volume, a substrate support disposed in the processing volume, wherein the substrate support is configured to rotate the substrate, a sensor assembly configured to measure temperature of the substrate at a plurality of locations, and one or more pulse heating elements configured to provide pulsed energy towards the processing volume.

Abstract: A cooking appliance for cooking a foodstuff over a period of time including a shell having a heating cavity and a heating element to heat the heating cavity. A container is removably positionable within the heating cavity and includes a food cavity for receiving the foodstuff. A temperature probe is removably insertable into the foodstuff and a controller is mounted to the shell. The controller controls operation of the cooking appliance in a probe mode wherein the temperature probe is inserted into the foodstuff and transmits foodstuff temperatures to the controller for controlling the heating of the foodstuff, a program mode wherein the controller actuates the heating element to heat the container at a temperature for a selected amount of time and subsequently at a lower temperature and a manual mode wherein the controller actuates the heating element to heat the container at a selected temperature.

Abstract: A liquid warming device for heating sterile fluids in a removable basin is described with emphasis on the properties of the basin interaction with the liquid warming device and with a drape that works with the basin to maintain a sterile field above the drape and the top of the basin. The interactions between a temperature sensor and a temperature well integrated in the removable basin are disclosed. Also disclosed are various desirable aspects for a control system for a liquid warming device are provided.

Abstract: This type of product declare a multifunction safe electric pressure cooker comprises lid, outer body, warm-keeping Container, control panel, inner tank, sealant washer, heating plate under the inner tank, control device. The control device comprises the control circuit, pressure switch, temperature control device. The pressure switch and the temperature control device are under the warm-keeping Container. On the lid there are floating valve, pressure discharging valve, safety valve. Between the heating plate and the warm-keeping Container there is a spring device. Under the said heating plate there is a pole. The characteristic of it is that the control device comprises a sensor under the heating plate to sense whether has an inner tank in. Between the lid and the body sets a lid safety control switch that connected to the control circuit.

Abstract: A programmable slow-cooker appliance uses an application-specific integrated circuit digital controller, in which a user sets a time and temperature for cooking a food item. The digital controller prevents the unit from functioning only as a “keep warm” appliance, and a unique design allows cooling of the application-specific integrated circuit digital programmable controller during cooking.

Abstract: An electric adapter for providing output power to an accessory includes an adapter housing having a projection configured for insertion into a DC power accessory port, the projection carrying an electrical input conductor, a power outlet cord extending from the housing, a manually operable power switch mounted on the housing, the switch operable to electrically connect the electrical input conductor to the power outlet cord, and a timer circuit contained within the housing and configured to electrically disconnect the input conductor from the power outlet cord after a predetermined cycle time period, without removing the projection from the DC power accessory port.

Abstract: A liquid warming device for heating sterile fluids in a removable basin is described with emphasis on the properties of the basin interaction with the liquid warming device and with a drape that works with the basin to maintain a sterile field above the drape and the top of the basin. The interactions between a temperature sensor and a temperature well integrated in the removable basin are disclosed. Also disclosed are various desirable aspects for a control system for a liquid warming device are provided.

Abstract: An electronic drinking mug includes a mug having an outer surface, a heating element in thermal communication with the mug for heating a liquid disposed in the mug, and a temperature sensor in communication with the heating element. The mug has a controller in communication with the heating element for selectively activating and deactivating the heating element for heating the liquid in the mug to a desired temperature, and a user interface attached to the outer surface of the mug and being in communication with the controller for establishing the desired temperature of the liquid.

Abstract: A pan warmer and controller for the pan warmer allows a user to preset operating conditions of the pan warmer using a digital controller, and to lock out changes to the operation of the pan warmer unless a code has been entered. The pan warmer monitors water level and temperature, and automatically adjusts water levels and water temperature.

Abstract: An electronic drinking mug includes a heating element in thermal communication with the mug for heating a liquid contained in the mug, a temperture sensoring in communication with the heating element for monitoring a temperature of the liquid, a controller integrally attached to an outer surface of the mug and in communication with the temperature sensor and the heating element for selectively activating and deactivating the heating element so as to heat the liquid in the mug to a desired temperature. In operation, the controller receives temperature readings from the temperature sensor and deactivates the heating element when the monitored temperature of the liquid is greater than or equal to the desired user preset temperature of the liquid. A user interface is integrally attached to the outer surface of the mug and in communication with the controller for establishing the desired temperature of the liquid.

Abstract: An electric cooking apparatus can be used for many purposes and includes heating programs and a control device. The heating programs can be changed freely through the operation of an operation panel. The heating temperature and time can be programmed according to a user's taste and are set and stored as a heating program, thereby making it possible to cook various ways. The setting of the heating program is carried out through the operation of the operation panel making the program setting extremely simplified. The control device is provided with a storage device for storing the heating programs set through the operation of the operation panel.