Abstract: A cooking apparatus includes a cooking plate including a cooking area divided into a plurality of sub-areas; a plurality of induction heating coil groups corresponding to the plurality of sub-areas; a plurality of drive assemblies configured to supply a driving current to each of the plurality of induction heating coil groups; a user interface configured to receive a compartment command that divides the cooking area of the cooking plate into the plurality of sub-areas. The cooking apparatus includes a sub-assembly configured to determine an induction heating coil group corresponding to the sub-area in which a cooking vessel is placed when the compartment command is input; and a controller configured to control a drive assembly to supply a respective driving current to the determined induction heating coil group such that a preset target temperature is distributed to an induction heating coil overlapping the sub-area in which the cooking vessel is placed.

Abstract: System involved with but not limited to an apparatus including an outdoor griddle station with a system capable of communicating grease and other food byproducts from the cooking surface to a receptacle. A downwardly sloping opening in the cooking surface of the griddle member is disposed in nesting relation to and fluid communication with a basin situated beneath the griddle member. The basin is attached to a duct, forming a fluid transfer assembly that may pass through the heat source housing of the griddle station. The fluid transfer assembly is disposed over a receptacle capable of holding fluids. The receptacle may be removably supported by a bracket seat attached to the base of the griddle station such that the receptacle may be capable of being removed and replaced. In addition, other aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: An actively heated drinkware container includes a vessel with a chamber that receives and holds a volume of liquid. The drinkware container includes a heating module with a first heating element operable to heat one portion of the chamber and a second heating element operable to heat another portion of the chamber, the second heating element spaced from the first heating element. Operation of the first and second heating elements generates a circulation current in the volume of liquid in the chamber that mixes the liquid and diffuses a temperature of the liquid to thereby reduce temperature stratification of the liquid in the chamber and so that a temperature of the liquid throughout the volume of liquid in the chamber is approximately uniform.

Abstract: A hob comprises a hob plate, heating devices therebelow and a flat, two-dimensional carrier plate for the heating devices which runs parallel to the hob plate and has an upper face, said carrier plate bearing the heating devices on said upper face and fixedly holding said heating devices in position. Holding means are provided on the upper face of the carrier plate for each heating device. Each heating device has at least one laterally protruding holding tab, wherein each holding tab has latching means and the holding means have counter latching means for a latching connection with these latching means. The latching connection has clearance in the direction perpendicular to the surface of the carrier plate.

Abstract: An electrostatic chuck heater according to the present invention includes an alumina substrate having a wafer placement surface on its upper surface; an electrostatic electrode, a resistance heating element provided for each zone, and a multilayer jumper wire for supplying power to the resistance heating element, which are buried in the alumina substrate in this order from the wafer placement surface side; a heating element coupling via for vertically coupling the resistance heating element to the jumper wire; and a power supply via extending outward for supplying power to the jumper wire. At least the heating element coupling via and the power supply via contain ruthenium metal.

Abstract: The present invention relates to a method for controlling a cooking zone (16) of an induction cooking hob, wherein said cooking zone (16) comprises at least one induction coil (16) and is supplied by a generator (14) including a power switch. The method is performed by controlling the power switch by a gate driving signal (18) including a deactivation pulse length (Toff) and an activation pulse length (Ton). A switching period (T) of the gate driving signal (18) is given by the sum of the activation pulse length (Ton) and deactivation pulse length (Toff). A driving frequency (f) of the power switch is the reciprocal value of said switching period (T). The deactivation pulse length (Toff) depends on the resistance (28) and the inductance (30) of the induction coil (16). The activation pulse length (Ton) is varied according to a requested power for the cooking zone (16). A series of constant activation pulse length (Ton) is activated in order to determine the optimal deactivation pulse length (Toff).

Abstract: An actively heated or cooled mug has a body with a chamber that can receive and hold a beverage and a heating or cooling system disposed at least partially in a cavity below the chamber. The heating or cooling system has a heating or cooling element to actively heat or cool the chamber, power storage devices, and circuitry that controls the operation of the heating or cooling elements. A user interface is electrically connected to the circuitry and has one or more selection members actuatable a) to turn off the one or more heating or cooling element or b) to adjust a temperature setting to one of multiple temperature settings configured to control the one or more heating or cooling elements to heat or maintain the liquid at a user selected temperature.

Abstract: An actively heated or cooled cup or mug has a body with a chamber that can receive and hold a beverage and a heating or cooling system disposed in a cavity below the chamber. The heating or cooling system has a heating or cooling element to actively heat or cool the chamber, power storage devices, and circuitry that controls the operation of the heating or cooling elements. A sensor can detect a presence of a liquid in the chamber, the circuitry configured to turn on power to the heating or cooling elements after said liquid is detected and further configured to automatically turn off power to the heating or cooling elements upon receiving a signal indicating that the liquid in the chamber has dropped below a predetermined liquid level or been depleted completely.

Abstract: The disclosure relates to a device for preparing an earpiece for its customization, the device including an energy release unit comprising a receiving chamber for receiving the earpiece and configured to release energy into the receiving chamber. The disclosure further relates to a system for customizing an earpiece comprising the earpiece and the preparing device.

Abstract: A temperature-regulating appliance includes a top portion, a base, and a mounting adapter. The top portion has an upper surface and a lower surface. The top portion is configured to be mounted to a countertop. The base includes a housing defining an internal compartment and a thermal element disposed within the internal compartment of the housing. The mounting adapter extends from the lower surface of the top portion to the housing. The mounting adapter detachably couples the base to the top portion.

Abstract: A table for heating or cooling a workpiece includes a plate member having a mounting surface for mounting the workpiece and a temperature control unit heating or cooling the plate member. A paint layer is formed on the mounting surface of the plate member, in which when the plate member is not heated or cooled by the temperature control unit and accordingly has a first temperature, the paint layer exhibits a first color, and when the temperature of the plate member is changed by the temperature control unit and the temperature of the mounting surface accordingly becomes a second temperature different from the first temperature, the color of the paint layer is changed to a second color different from the first color.

Abstract: A cooktop may include: a main body having a top surface, a bottom surface, and a suction opening; at least one cooking area configured to accommodate a heating element proximate to the top surface; suction means in fluid communication with the suction opening and configured to draw in cooking fumes; a support element connected to the main body; and weight sensing means between the support element and the main body for sensing a weight of objects to be weighed. The support element may at least partially overlap the suction means. The suction means may include: a suction duct in fluid communication with the suction opening; and a housing in fluid communication with the suction duct and configured to receive filters for the cooking fumes. The weight sensing means may be at the suction duct and/or the housing. The suction opening may be on the top surface.

Abstract: Embodiments of process kits for use in substrate processing chambers are provided herein. In some embodiments, a process kit for use in a substrate processing chamber includes an annular electrode configured to surround an electrostatic chuck, wherein the annular electrode includes an upper portion bonded to a lower portion and an annular channel disposed at an interface between the upper portion and the lower portion; wherein the annular electrode includes a first channel extending from a lower surface of the lower portion to the annular channel and a second channel extending from the lower surface of the lower portion to the annular channel; wherein the annular electrode is configured to flow a coolant from the first channel to the second channel via the annular channel to cool the annular electrode; and wherein the annular electrode includes at least one of a dielectric coating or a ceramic cap to reduce or prevent arcing between the annular electrode and the electrostatic chuck.

Abstract: A contact-type testing device that has a heating plate capable of being heated and in which a desired test is conducted while a test object is in contact with the heating plate, the contact-type testing device including: a heating member that heats the heating plate, wherein the heating member includes: a plurality of strips of heat generation bodies; and a power feeding section that feeds electricity to the heat generation bodies, wherein the heat generation bodies are distributed in a planar manner, and a group or all of the heat generation bodies are parallel-connected, wherein a part or all of the heat generation bodies have a steep temperature/resistance characteristic, and resistance values of the heat generation bodies increase with temperature, and wherein the heating member is disposed to face the heating plate, and a gap is provided between the heating plate and the heating member.

Abstract: An electrical heating device for a cooking field with a cooking field plate is arranged beneath the cooking field plate and comprises a support, wherein along a rim of said support a rim part in ring form is placed. The heating device comprises a longitudinal heating element for generating heating power for said cooking field to keep food warm that is placed in a saucepan upon it above the heating device. The heating element is arranged in a circumferential groove in said support. In a direction radially inwardly to a central region over the support a gap is provided between the rim part and the support for heating power from said heating element to exit into the central region as a heating of the cooking field plate above the heating device.

Abstract: A method of operating a heating plate for a substrate support assembly used to support a semiconductor substrate in a semiconductor processing apparatus, wherein the heating plate comprises power supply lines and power return lines and respective heater zone connected between every pair of power supply line and power return line. The method reduces maximum currents carried by the power supply lines and power return lines by temporally spreading current pulses for powering the heater zones.

Abstract: Embodiments of the present disclosure generally provide apparatus and method for cooling a substrate support in a uniform manner. One embodiment of the present disclosure provides a cooling assembly for a substrate support. The cooling assembly includes a cooling base having a first side for contacting the substrate support and providing cooling to the substrate support, a diffuser disposed on a second side of the cooling base, wherein the diffuser defines a plurality of cooling paths for delivering a cooling fluid towards the cooling base in a parallel manner, and an inlet/outlet plate disposed under the diffuser, wherein the inlet/outlet plate is provides an interface between the diffuser and an inlet and outlet of a cooling fluid.

Abstract: Methods and apparatus for controlling the temperature of a substrate during processing are provided herein. In some embodiments, an apparatus for retaining and controlling substrate temperature may include a puck of dielectric material; an electrode disposed in the puck proximate a surface of the puck upon which a substrate is to be retained; and a plurality of heater elements disposed in the puck and arranged in concentric rings to provide independent temperature control zones.

Abstract: A substrate heat treatment apparatus includes a heat-treating plate having a flat upper surface, support devices formed of a heat-resistant resin for contacting and supporting a substrate, a seal device disposed annularly for rendering gastight a space formed between the substrate and heat-treating plate, and exhaust bores for exhausting gas from the space. The support devices are formed of resin, and the upper surface of the heat-treating plate is made flat, whereby a reduced difference in the rate of heat transfer occurs between contact parts and non-contact parts on the surface of the substrate. Consequently, the substrate is heat-treated effectively while suppressing variations in heat history over the surface of the substrate.

Abstract: A device for heating containers, in particular drums, for example containing liquid materials that undergo temperature-induced changes in viscosity. The device has a heat conducting base upon which a drum is adapted to be placed. In one embodiment, the device is provided with a plurality of interchangeable bases designed to be used with different liquids that are effective to heat a liquid to a desired temperature.

Abstract: An electrical heating device for a cooking field with a cooking field plate is arranged beneath the cooking field plate and comprises a support, wherein along a rim of said support a rim part in ring form is placed. The heating device comprises a longitudinal heating element for generating heating power for said cooking field to keep food warm that is placed in a saucepan upon it above the heating device. The heating element is arranged in a circumferential groove in said support. In a direction radially inwardly to a central region over the support a gap is provided between the rim part and the support for heating power from said heating element to exit into the central region as a heating of the cooking field plate above the heating device.

Abstract: A resistive heating element 30 has a higher molybdenum carbide content in a central portion 35 than in a peripheral portion 34. Since molybdenum carbides have a low temperature coefficient of resistance compared to molybdenum, the amount of heat generated in the central portion 35 of the resistive heating element 30 does not increase as much as in the peripheral portion 34 even when the temperature is increased, and the increase in difference in temperature between the peripheral portion 34 and the central portion 35 can be suppressed. In other words, generation of hot spots near the center can be suppressed and a good uniform heating property in a wide range of operation temperatures can be obtained.

Abstract: The condensation-free and bacteria-free pan system provides hygienic cover for a food preparation area. The system includes at least one pan having a top cover sheet, a heating element, a layer of thermal insulation and a bottom pan sheet. The top cover sheet is formed from a corrosion resistant material and is adapted for catching contaminants falling from overhead. The layer of thermal insulation is sandwiched between the top cover sheet and the heating element, and the bottom pan sheet is formed from a thermally conductive, corrosion resistant material, the bottom pan sheet having a lower wall and at least one sidewall. The top cover sheet, the layer of thermal insulation and the heating element are disposed above the bottom pan sheet to form a multilayer pan.

Abstract: Provided are a cooking appliance and a control method thereof. A cooking appliance according to an embodiment of the present invention comprises a top plate on which a cooking container is placed, a plurality of winding parts including a plurality of coils horizontally arranged under the top plate, a plurality of relay parts including a plurality of relays that each connected to the plurality of coils, and an inverter part for applying a voltage of high frequency to the plurality of winding parts.

Abstract: In a plate for adjusting a temperature of a substrate, a body of the plate supports the substrate. A first channel and a second channel are disposed within the body of the plate. The first channel has a first inlet and a first outlet and passes therethrough a first fluid to adjust the temperature of the substrate. The second channel has a second inlet adjacent to the first outlet and a second outlet adjacent to the first inlet and passes therethrough a second fluid to adjust the temperature of the substrate. Further, the first and second channels are disposed side by side. Thus, the temperature of the substrate may be adjusted uniformly as a whole.

Abstract: A device for heating containers, in particular drums, for example containing liquid materials that undergo temperature-induced changes in viscosity. The device has a heat conducting base upon which a drum is adapted to be placed. In one embodiment, the device is provided with a plurality of interchangeable bases designed to be used with different liquids that are effective to heat a liquid to a desired temperature.

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 portable electric grill including an exhaust fan for indoor grilling is disclosed. The present grill is constructed to permit its supporting frame to be folded from an open position wherein the horizontally disposed grilling plates are supported by folding leg members to a closed position wherein the grilling plates are folded vertically along with the leg members for convenient portability and storage. The present grill provides heating elements associated with each grilling plate, which permits the grilling plates to be selectively energized. An air filter is disposed within the air intake of the exhaust fan utilizing filter media capable of capturing particulate matter of a size range found in cooking fumes generated by the grill. In an alternative embodiment the present grill is designed to permit operation in an either an unfolded or a folded position and also includes a detachable exhaust fan module for the user's convenience.

Abstract: Various embodiments of a portable cooking apparatus are disclosed. For example, in one embodiment, a portable cooking system is provided comprising a cooking plate having a continuous cooking surface, a heating element assembly disposed beneath the cooking surface, a temperature controller for varying the temperature of the cooking surface, and a base that supports the cooking plate on an underlying surface. The base comprises an integrally formed drip pan located beneath the cooking surface, the integrally formed drip pan comprising a recessed portion formed in a top surface of the base.

Abstract: A hob for a fixed or portable cooker, the hob including an end face, an upper cooking surface, and a frame made of a plastic or a blend of plastics extending over at least part of the periphery of the hob. The frame cooperates with the cooking surface such that an internal wall of the frame is set back towards the center of the hob relative to the end face of the hob.

Abstract: A casing for electric stoves includes an annular frame and a bottom board that are detachably coupled through a plurality of connectors. The frame has at least one lateral side with an air convection means located thereon. The bottom board has an upper surface with a heat control means installed thereon. Through the detachable bottom board, the entire electric stoves need not to be disassembled or removed when malfunction occurs and needs repair. By separating the bottom board from the frame, the electric link between the heat control means and the electric stove can be disconnected to replace the heat control means. Thus the malfunction can be fixed quickly, and interruption or delay of cooking that might otherwise happen can be prevented.

Abstract: A relatively compact cooking assembly includes means for selectively positioning a cooking element above several cooking zones of a lower grill. In addition to a lower heated metal surface having several cooking zones, which may be delineated by vertical barriers or splash plates, the system includes an upper assembly comprising an upper member in which a radiant heating element is positioned, said assembly being adapted to fit over the back splash plate of the grill and extending the depth (back to front) of the grill, and further adapted to be raised or lowered and selectively raised or lowered as well as positioned by a sliding motion above a designated zone in predetermined sequence.

Abstract: A removable grill for a baking or grilling appliance is disclosed. The grill has a spring element attached to the side opposite the cooking surface which centrally engages the electric heating element and can be attached or removed by insertion and rotation of the grill.

Abstract: A domestic appliance, particularly a cooking appliance, having a metallic surface, is provided with a coating based on silicon oxide. Such coating is deposited on the metallic surface by plasma enhanced chemical vapor deposition (PECVD). The coating protects the metallic surface from scratching, staining and thermal yellowing.

Abstract: The power-supplying member comprises: a first rod-shaped member connected to at least one of a heating resistor and an electrode; a second rod-shaped member connected to a power supply; and a thermal-function member, which is disposed between the first rod-shaped member and the second rod-shaped member, and which has a smaller axial cross section area and a larger surface area as compared to the first and second rod-shaped members.

Abstract: The condensation-free and bacteria-free pan system provides hygienic cover for a food preparation area. The system includes at least one pan having a top cover sheet, a heating element, a layer of thermal insulation and a bottom pan sheet. The top cover sheet is formed from a corrosion resistant material and is adapted for catching contaminants falling from overhead. The layer of thermal insulation is sandwiched between the top cover sheet and the heating element, and the bottom pan sheet is formed from a thermally conductive, corrosion resistant material, the bottom pan sheet having a lower wall and at least one sidewall. The top cover sheet, the layer of thermal insulation and the heating element are disposed above the bottom pan sheet to form a multilayer pan.

Abstract: A composite griddle plate or cookware comprising a first metal sheet defining a cook surface and a core plate of carbon foam having a relatively high coefficient of heat conductivity and a low density. A second metal sheet is peripherally sealed by welding or the like to the first metal sheet. The first and second sheets remain in intimate contact with the upper and lower surfaces of the core plate with the aid of a vacuum. In a further cooking appliance embodiment, a food vessel intimately engages the carbon foam plate beneath a food-contacting surface thereof while the carbon foam plate on its opposite side engages a heat sink plate by virtue of a vacuum. The vacuum eliminates air gaps between the food-contacting surface of the food vessel and the carbon foam plate 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 heating apparatus assembly and method are provided for heating a surface. The heating apparatus contains a substrate with a multiplicity of heating elements disposed upon at least one surface of the substrate where each element is individually controllable.

Abstract: A power-supplying member comprises: a first rod-shaped member connected to power-supplied object; a second rod-shaped member connected to power supply; and a thermal-expansion absorbing member, which is disposed between the first rod-shaped member and the second rod-shaped member, and which shrinks in a longitudinal direction in response to changes in shape of the first rod-shaped member and the second rod-shaped member in the longitudinal direction due to thermal expansion.

Abstract: A heater strip for use as a heating element in an electric heater is made up of a profiled strip made of a flat metallic material forming a resistor section and of mounting elements extending over one common longitudinal side and they are manufactured as one piece with the resistor section for mounting the heater strip to a support. The strip has a zigzag-shaped structure. The mounting elements are provided only on the flat leg sections of the zigzag-shaped heater strip.

Abstract: This invention relates to a method and a device for the thermal treatment of substrates in which the substrates are held in contact with or a small distance away from a heating plate, which is heated by a plurality of separately controllable heating elements on the side of the heating plate facing away from the substrate, the heating plate being surrounded, at least in its plane, by a frame spaced apart therefrom, and gas being conveyed, in a controlled manner, through a gap between the frame and at least one edge of the heating plate.

Abstract: The invention relates to a method and a circuit arrangement for preventing overheating of a cooking appliance. The arrangement includes a power circuit with a heating element and a control circuit with a coupling switch. The control circuit and the power circuit are coupled by the coupling switch. The arrangement further includes a safety switch to the control circuit. The coupling switch interrupts a power supply to the power circuit to the heating element when a limiting temperature in the cooking appliance is exceeded.

Abstract: A hotplate with a stainless steel top plate to support a vessel. The stainless steel top plate has an upper surface with a substantially centrally located depression having a depth and area generally sufficient to absorb upward crowning of the top plate when heated. A heating unit is in a heat transfer relation with the stainless steel top plate, and a base unit is connected to the heating plate assembly; however, the base unit is not fastened directly to the stainless steel top plate, so that the stainless steel top plate can expand more uniformly when heated.

Abstract: A portable electric grill including an exhaust fan for indoor grilling is disclosed. The present grill is constructed to permit its supporting frame to be folded from an open position wherein the horizontally disposed grilling plates are supported by folding leg members to a closed position wherein the grilling plates are folded vertically along with the leg members for convenient portability and storage. The present grill also provides heating elements associated with each grilling plate, which permits the grilling plates to be selectively energized. An air filter is disposed within the air intake of the exhaust fan utilizing filter media capable of capturing particulate matter of a size range found in smoke and cooking fumes generated by the grill during operation.

Abstract: A heater includes a heating member formed in a plate shape that includes a substrate-heating surface on which a substrate is mounted and a heating member rear surface which is on the opposite side of the substrate-heating surfaces. The heater also has a resistance heating element embedded therein. An auxiliary member is placed on the side of the heating member rear surface of the heating member and has an opposing surface which opposes the heating member rear surface. A planar gas path for gas ejected on the substrate-heating surface is formed between the heating member rear surface and the opposing surface.

Abstract: Disclosed is a plate warming apparatus for use in keeping food warm in a restaurant. The invention has four primary components: a serving plate; a heater assembly; a plate adapter for coupling the plate and heater assembly; and a base fixture that enables the adapter to be selectively coupled to the heater assembly. These elements allow the heater assembly to heat the underside of a serving plate and, thereby, keep food warm as it is delivered to and consumed at a user's table. The invention allows the heater assembly to be uncoupled from the underside of the plate and recharged as necessary for reuse on other serving plates.

Abstract: An electric cooker having an enhanced heat insulating property to improve heat efficiency. The electric cooker includes a cabinet, a cooking plate disposed at a top portion of the cabinet, a heating member to heat the cooking plate, at least one heat insulating member disposed below the heating member to prevent heat generated by the heating member from being transmitted downward, and a reflecting member to reflect thermal infrared lights generated from the heating member towards the heat insulating member.

Abstract: A ceramic substrate for semiconductor manufacture and/or inspection which is conducive to decrease in ?-rays radiated to prevent electrical errors, and to decrease an electrostatic chucking force such as heater or wafer prober, generation of particles, and circuit defects. The ceramic substrate is configured such that the level of ?-rays radiated from the surface of the ceramic substrate is not higher than 0.250 c/cm2.hr.

Abstract: A substrate heater is provided including a plate-shaped ceramic base having a first side defining a convex heating surface on at least a portion of which a substrate is placed, a resistance-heating element embedded in the ceramic base, and a tubular member joined to a central portion on an opposed second side of the ceramic base. The convex heating surface has a central portion and a peripheral portion, wherein the height of the heating surface decreases from the central portion toward the peripheral portion thereof.

Abstract: An electrical heating assembly (2) comprises a glass-ceramic cooking plate (4) having an upper surface (6) for receiving a cooking vessel (8) and a lower surface (10). A radiant electric heater (12) incorporating at least one electric heating element (20) is supported in contact with the lower surface of the cooking plate. Temperature sensing means (29) is spaced above the at least one heating element (20). The temperature sensing means includes a support member (33) which has provided on an upper surface a film form temperature-sensitive electrical resistance element (30) and which is provided with electrical connecting leads (34). Thermal insulation means (40) is adapted and arranged to shield the support member (33) and a corresponding region of the lower surface (10) of the cooking plate (4) from direct thermal radiation from the at least one electric heating element (20).