Abstract: A cooking system for cooking food includes a housing defining a hollow chamber configured to receive the food, a lid movable relative to said housing between an open position and a closed position to form a pressure-tight cooking volume between said hollow chamber and said lid, at least one heating element associated with at least one of said housing and said lid, and a temperature probe positionable within said pressure-tight cooking volume. The cooking system is operable in a pressure cooking mode and during said pressure cooking mode. The temperature probe is operable to detect a temperature of the food in said pressure-tight cooking volume.

Abstract: In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.

Abstract: A method and an apparatus for roasting a food product including: loading a batch of a predetermined food product type in a roasting device; setting operating parameters of the roasting device according to initial reference values for the predetermined food product type; performing feedback control during the heating of the product by obtaining, instant by instant, a value for a sound quantity which is relative to a sound emitted by the product, the sound being detected in a frequency range including both human ear audible and ultrasound frequencies; comparing the sound quantity's value obtained at each instant to a value taken by the sound quantity at such instant in a roasting curve of sound quantity versus time associated with the predetermined food product type; and adjusting, instant by instant, the operating parameters of the roasting device depending on the result of the comparison.

Abstract: A food preparation appliance includes a processing mechanism, a thermal element, a sensor positioned to acquire identifying data regarding identifying characteristics of a food product to be processed by the food preparation appliance, and a processing circuit. The processing circuit is configured to receive the identifying data from the sensor, identify a type of the food product based on the identifying data, and automatically set a predefined operating parameter of at least one of the processing mechanism and the thermal element to provide target processing of the food product based on the type and the identifying characteristics.

Abstract: A heat transfer system and a broiler that includes a heat transfer system include a heat source. The heat transfer system includes a mixing chamber that surrounds the heat source. An air inlet provides a flow of pressurized air into the mixing chamber. The mixing chamber directs the flow of air past the heat source for direct heating of the flow of air by the heat source. The flow of air is further directed out of the mixing chamber through an outlet to impinge upon a food product.

Abstract: Methods, systems and apparatuses, including computer programs encoded on computer storage media, are provided herein for an interactive, educational cooking experience. The embodiments may display a cooking interface that includes various ingredients, kitchen appliances, cookware, and kitchen utensils that may be manipulated by a user. A number of instructions relating to one or more steps of a selected recipe may also be displayed via the cooking interface, such that the user may attempt to follow the instructions by interacting with the displayed items. The embodiments may determine whether such interactions are in accordance with the instructions and may display relevant feedback to the user.

Abstract: A hob device includes a power supply unit, a receiving unit configured to receive an item of information, and a control unit configured to control the power supply unit in an operating state and to access the receiving unit. The control unit is configured to deactivate the power supply unit in the operating state for an inactivity time interval and to access the receiving unit during the inactivity time interval.

Abstract: Provided is an autonomous versatile robotic chassis, including: a chassis; a set of wheels coupled to the chassis; one or more motors to drive the set of wheels; one or more mounting elements; at least one food equipment coupled to the robotic chassis using the one or more mounting elements; a processor; one or more sensors; a camera; and a tangible, non-transitory, machine readable medium storing instructions that when executed by the processor effectuates operations including: generating, with the processor, a map of an environment; localizing, with the processor, the robotic chassis; receiving, with the processor, a request for delivery of a food item to a first location; generating, with the processor, a movement path to the first location from a current location; and instructing, with the processor, the robotic chassis to transport the food item to the first location by navigating along the movement path.

Abstract: A cooking system is disclosed. The cooking system comprises a controller in communication with a heating apparatus and a user interface. The controller is configured to access a cooking model for a selected food. The cooking model comprises a first layer indicating a first heat absorption relationship and a second layer indicating a second heat absorption relationship. The controller is further configured to receive a first cooking parameter from the user interface for the first layer and a second cooking parameter from the user interface for the second layer. The controller may further calculate a heat exchange model based on the first heat absorption relationship and the second heat absorption relationship.

Abstract: Heating systems utilizing radio frequency (RF) energy and methods for using the same to rapidly and uniformly heat packaged articles moving through the system on one or more convey lines. These systems may be useful for a variety of processes, including the pasteurization or sterilization of packaged foodstuffs.

Abstract: A user equipment is provided. The user equipment includes a user interface, a transceiver and a processor. The user interface may receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user. The transceiver may transmit information of the food model to a cooking apparatus capable of shaping and heating the food. The processor may transmit the information of the food model to the cooking apparatus via the transceiver to allow the cooking apparatus to shape the food according to the food model. Further, the user interface may display an automatic cooking button, a draw button, a cooking method button, and an output button.

Abstract: A bean roasting system includes a roasting drum, an agitator, and a door. The roasting drum has an inside surface extending from a back end to a front end. The agitator has blades mounted to an axial shaft. The axial shaft has an anterior end portion. The door is mounted rotationally relative to the roasting drum and includes a glass plate and a bearing assembly. The glass plate provides visual access to contents inside the roasting drum when the door is closed. The bearing assembly includes an outer housing and an inner bearing. The outer housing is mounted to the glass plate. The inner bearing defines a receiving hole that receives and supports the anterior end portion of the axial shaft when the door closed.

Abstract: A cooking system is provided. The cooking system includes a user equipment and one or more cooking apparatuses. The user equipment may include a user interface configured to receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user, a first transceiver configured to transmit information on the food model to the one or more cooking apparatuses, and a first processor configured to transmit information of the food model to the plurality of cooking apparatuses via the first transceiver. Each of the one or more cooking apparatuses may include a second transceiver configured to receive information on the food model from the user equipment, a food shaping device configured to discharge food ingredients, a food heating device, and a second processor.

Abstract: A roller cooking apparatus evenly cooks food while requiring minimal, if any, user intervention. The roller cooking apparatus includes a removable cooking chamber that can be rotated while heat is applied to cook food placed therein. The roller cooking apparatus can include a plurality of pre-programmed cooking modes and may also be manually programmed to set any of a plurality of parameters. These parameters can include cooking temperature, rotation speed, chamber angle, steam retention or exhaust, cooking time and the like. The design of the inner chamber may vary, including solid walled chambers, ventilated chambers, chambers with inner paddles, or the like. The resulting roller cooker can cook a variety of foods in a single step and may even include a feature of automatically opening its lid to deliver cooked food to a serving dish, for example.

Abstract: A refrigerated oven and system for cooking food items to be ready to eat at a desired time. The oven has a cooking compartment attached to or integral with a refrigerator unit. An interior chamber of the cooking compartment is in fluid flow communication with the refrigerator unit and configured to receive a food item therein. The food item can be kept refrigerated until cooked. Air flow doors allow or prevent cold air from the refrigerator unit flowing into the interior chamber and hot air from the cooking compartment flowing into the refrigerator unit. A control device opens and closes the doors to cool or cook the food item, start the cooking process at the desired temperature and stop cooking at the desired time. The control device is remotely accessed by a smart phone or other electronic device. The cooking compartments can be removably connected to the refrigerator unit.

Abstract: A dropper machine for pouring a measured amount of a substance in a plurality of receptacles, including: a reservoir containing the substance to be dropped, cylinder and piston metering devices, a drive unit arranged to simultaneously drive the piston of the metering devices wherein each of the metering devices is associated with a respective actuating device cooperating with the piston of the metering device, the actuator device being operable individually to inhibit the delivery of the substance to be dropped through the nozzle when the drive unit is actuated to cause displacement of the pistons of the metering devices associated therewith between the start position and the end position.

Abstract: The present application discloses an automated cooking system comprising: a cooking apparatus comprising a cooking container configured to hold food or food ingredients and a stirring motion mechanism configured to produce a motion in the cooking container as to stir, mix or distribute the food or food ingredients held in the cooking container; a plurality of ingredient containers each configured to contain food ingredients; an ingredient dispensing apparatus configured to turn an ingredient container to dispense the food ingredients from an ingredient container into the cooking container; a transfer apparatus configured to move an ingredient container; a plurality of food containers each configured to hold a cooked food; a cooking container unloading mechanism configured to turn the cooking container to dispense cooked food from the cooking container to a food container which is positioned near to the cooking container; a receiving apparatus configured to hold a plurality of food containers; a food container

Abstract: A mobile cooking-and-ingredient-supply system includes a vehicle, a data-storage device, a cooking module, an ingredient-supply rack, first-ingredient-supply modules, an ingredient-replenishing station and a computing device. The data-storage device stores a food-preparation plan associated with a food preparation location, a preparation time, and an ingredient for preparing a food product. The cooking module is configured to prepare the food product based on the food-preparation plan. The first-ingredient-supply modules are carried by the ingredient-supply rack. The ingredient-replenishing station carries second-ingredient-supply modules to meet with the vehicle and replenish one of the first-ingredient-supply modules.

Abstract: An atmosphere sampling system includes: an unmanned rotary-wing aircraft platform including: an airframe capable of lifting a selected payload mass; at least one motorized rotor; and, a flight control system including an on-board controller; an atmosphere sampling unit having a total mass no greater than the selected payload mass, and including: a blower preferably having backward-facing blades, an inlet structure to draw in air to be sampled, and an outlet to discharge air after sampling; a plurality of sample containers; and, an indexing mechanism to move selected sample containers, one at a time, into contact with the inlet structure so that samples may be collected; and, a power supply with sufficient capacity to operate the motorized rotor(s), the onboard portion of the flight controller, the blower, and the indexing system.

Abstract: A bulbous or spherically shaped food product container for heating or cooking various food products by means of steam in order to cook multiple sized portions of food products within relatively short cooking times is dis-closed. When steam flows into the food product container, the food product is cooked by the steam. The use of the unique bulb-shaped or spherical food product container enables more than a single or individual food product portion to be cooked within the food product container, and the use of the steam, in conjunction with the bulbous or spherically-shaped food product container, causes the steam and food product to undergo turbulent, rotational, or swirling flow within the bulbous or spherically-configured food product container whereby the food product is greatly dispersed, effectively thinned, and is caused to travel along the internal peripheral surface areas of the bulbous or spherical food product container such that cooking times are dramatically reduced.

Abstract: Low moisture feed blocks deliver supplemental nutrients to animals and are free or substantially free of molasses by using concentrated separator by-product as a molasses replacement. A premixture of concentrated separator by-product and added sugar may be pH-adjusted and concentrated to a high solids content. The premixture may be combined with dry components to form an admixture that is poured into a vessel and allowed to naturally cool and harden into the supplemental feed block.

Abstract: A continuous fire suppression system includes a fire suppressing vapor cooking medium circulating within a cooking chamber of a spiral oven; a temperature analyzer arranged to monitor a temperature of the fire suppressing vapor cooking medium; finned heating elements in communication with the temperature analyzer and arranged to heat the fire suppressing vapor cooking medium; a humidity analyzer arranged to monitor a relative humidity of the fire suppressing vapor cooking vapor medium; and a fire suppressing vapor cooking medium injector in communication with the humidity analyzers. the at least one fire suppressing vapor cooking medium injector arranged to inject the fire suppressing vapor cooking medium into the cooking chamber as needed to maintain a relative humidity equal to or greater than a relative humidity of no more than 10% vol. dry air with the remaining volume being the fire suppressing vapor cooking medium.

Abstract: Nutritional substance systems and methods are disclosed enabling the tracking and communication of changes in nutritional, organoleptic, and aesthetic values of nutritional substances, and further enabling the adaptive storage and adaptive conditioning of nutritional substances.

Abstract: The present invention provides a bean roasting device, comprising: a drum unit comprising a base, a drum pivotally provided in the base and having a receiving space, and a rotation device provided on one side of the base and configured to drive the drum into rotation relative to the base; a heat lamp unit comprising a positioning seat connected to the base, one or a plurality of heat lamp tubes connected at one end to the positioning seat and extending into the receiving space, and one or a plurality of air inlet ducts each provided around a said heat lamp tube and configured to guide air into the receiving space of the drum; and an air supply/venting unit provided on one side of the base, the air supply/venting unit comprising an air guiding portion in communication with the receiving space of the drum and an air blower/air extractor provided on one side of the air guiding portion and configured to provide a positive pressure/negative pressure to the receiving space of the drum through the air guiding portio

Abstract: An automatic cooking medium level control system for a cooking apparatus, e.g., a fryer, may include a cooking vessel having a first temperature sensor at a first level of the cooking vessel and a second temperature sensor at a second level of the cooking vessel. A reservoir holding a cooking medium, such as cooking oil, may be in fluid communication with the cooking vessel. A controller may monitor temperature data from the first and second temperature sensors to determine whether the level of cooking oil in the cooking vessel has lowered. Upon determining that the cooking oil level has lowered, the controller may actuate a supply mechanism, such as a pump, which may be disposed on a fluid communication path between the reservoir and cooking vessel, which may enable the introduction of cooking medium from the reservoir to the to the cooking vessel.

Abstract: Disclosed are methods and system for reducing or eliminating the possibility of cross-contamination between food to be cooked in a cooking device and food cooking in the cooking device. The methods and systems determine the placement into a cooking device of food product to be cooked by the distance sensor, determine a hygienic safe cooking time (HSCT) for that product based on the identification of food product to be cooked, and compare the HSCT to one or more remaining cooking times of food product cooking in the cooking device on levels below and/or above the desired placement of the food product to be cooked. Various methods of identifying the food to be cooked may be employed, both manual and automatic. As a result of the comparison, the methods and systems of the disclosure can identify safe carrier/tray level(s) for accepting placement of the food to be cooked.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for two different peak power modes and for steam cooking. A temperature sensor sampling temperature from a region of the oven may be used to detect a complete filling of the oven with steam. The temperature of the temperature sensor is compared against different temperature thresholds depending on the selected peak power so that temperature may be used to discriminate steam filling for different peak power levels.

Abstract: The toaster oven of the present invention includes a housing having an internal heating compartment, an upper heating element and a lower heating element. The upper heating element and the lower heating element are independently controllable between zero power and full power in dependence upon a user-selected operating mode.

Abstract: A mobile terminal is disclosed. The mobile terminal can transmit/receive information or a signal to/from a cooking apparatus, improve user convenience, remotely monitor a state of the cooking apparatus, and receive a control command with respect to the cooking apparatus.

Abstract: Apparatus and Method for an intelligent, optimizing, pro-active process controller for use in all types of product processing systems are disclosed. The disclosed controller and its associated apparatus uniquely develop and dynamically optimize their process control capabilities through measuring, monitoring and analyzing product and product container attributes and performance while quantifying variability and can thus pro-actively track, trace and control overall processing performance down to an individual unit of production thereby optimizing product processing times, increasing capacity, improving product quality and reducing variability while enhancing treatment flexibility and food treatment safety in all types of food and drink processing systems, with particular reference to continuous food and drink processing systems.

Abstract: A combustion convection oven has improved energy efficiency. The oven includes a moveable exhaust damper that selectively closes off the exhaust plenum so as to inhibit the escape of heated air from the oven's cooking cavity. The exhaust damper is open when the oven is in a heating mode with the burners on, but closed when the oven is in a heated mode where the burners are off. Thus, airflow through the oven is significantly reduced or eliminated when the burners are off. The damper may have a degree of openness that is controlled to be inverse to the speed of the oven's fan.

Abstract: A mobile terminal is disclosed. The mobile terminal can transmit/receive information or a signal to/from a cooking apparatus, improve user convenience, remotely monitor a state of the cooking apparatus, and receive a control command with respect to the cooking apparatus.

Abstract: The disclosure relates to methods and apparatuses for the production of cheese. In one embodiment, the disclosure relates to methods and apparatuses for making pasta filata cheese. In one embodiment a tube within a tube design is used for the production of pasta filata cheese.

Abstract: Cooking apparatus comprising at least one baking mould (11, 12) with a first (13) and a second (14) heating element; and a control system (16) configured to control the power supply to the first (13) and the second (14) heating element, wherein the control system (16) is configured to provide the first heating element (13) with a first electric power, while the second heating element (14) is provided with a second electric power which differs from the first electric power, wherein the first and the second electric power lie in a range from zero to a determined maximum electric power.

Abstract: The invention relates to a method for determining the residual time until a cooking process of a foodstuff (12) has been finished. At first a set temperature value for a core (14) of the foodstuff (12) is defined. Next the actual temperatures in the core (14) of the foodstuff (12) at predetermined times are measured and the time dependence of the measured temperature in the core (14) of the foodstuff (12) is determined. At last the time dependence of the measured temperature is compared with the set temperature value and “the residual time of the cooking process is estimated. The invention relates further to a corresponding apparatus for determining the residual time until a cooking process of a foodstuff (12) has been finished.

Abstract: A system for delivering a cooking medium of a cooking apparatus includes one or more cooking vessels. The system also includes a drain manifold in fluid communication with the cooking vessel, and a fill manifold having input valves, and output valves in fluid communication with a corresponding cooking vessel. A first flow path is connected to the fill manifold. A filter container selectively is in fluid communication with the fill manifold. A filter pump is positioned between the filter container and the fill manifold and conveys a recycled cooking medium. An overflow pump selectively is in fluid communication with the fill manifold via a second flow path and a portion of the first flow path. The overflow pump conveys a new cooking medium to the fill manifold. The first flow path conveys one of the recycled cooking medium and the new cooking medium to the fill manifold.

Abstract: The time/temperature history of a food tray or pouch heated by microwave energy applied through a waveguide can be accurately assessed on positioning and stabilizing a shielded data logger in an orientation where the base of the data logger is located generally close to zero depth (near the side wall) and the tip projects to the cold spot in the tray or pouch. A frame can be used to assure stability of orientation in a pouch while bracing can be used to assure stability in a tray. The properly configured food tray or pouch can serve as an accurate witness device for food items being processed in a similar manner under microwave heating for, e.g., sterilization or pasteurization.

Abstract: Disclosed are methods for processing harvested produce such as fruits and vegetables, where the sterilization, stabilization and packaging is done in such a manner that it allows for longer retention of freshness, texture, flavor and overall quality than is possible with conventional retort processes and packaging. One specific embodiment discusses sterilizing and packaging harvested produce into a bulk storage container, comprising the steps of cleaning, dicing and blanching said produce, thereby creating pre-processed produce; adding water, at least one acid or salt, and at least one carbohydrate, to said pre-processed produce to form a mixture of pre-processed produce and a liquid packing medium; processing said mixture in an ohmic processing vessel to form a sterilized mixture suitable for aseptic packaging in said container, without first packaging said mixture.

Abstract: Provided is an apparatus for cooking a food cooked by contact, characterized in that the apparatus is made to transmit information to a user after a period of time during which the food is heated by the resistor(s) has elapsed, said period of time depending on at least one value of the internal cooking temperature of the food, which is pre-stored in a memory of the apparatus at the factory prior to the first operational use thereof.

Abstract: Appliance for processing food and method of operating the same The present application in particular is related to a method of operating a cooking appliance, in which a food category of a food item automatically can be assigned based on features extracted from an image of the food item. For improving assignment, the method is provided with self learning performance.

Abstract: A novel vending machine system integrating a food storage container and a high speed stored energy cooking oven capable of cooking foods in under one minute such as that further described by U.S. Provisional Application 60/822,028 filed on Aug. 10, 2006 as well as co-pending application “Wire Mesh Thermal Radiative Element and Use in a Radiative Oven” filed on Dec. 30, 2008 by De Luca. The invention disclosing a novel configuration for the oven incorporating storage, a system allowing for the proper cooking of items and food positioning, an activation system, and an invoicing system.

Abstract: A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.

Abstract: Provided is a cooking apparatus, preferably including a plurality of heating plates for contact cooking. The cooking time is determined by selecting a desired degree of cooking of the food.

Abstract: A food preparation and delivery system can include a plurality of cooking units such as ovens, each containing one or more prepared, but partially or completely uncooked, food items. The food items in the cooking units are for delivery to each of a corresponding plurality of consumer delivery destinations. The cooking units are loaded into a cargo compartment of a delivery vehicle for delivery to the plurality of consumer delivery destinations. The cooking conditions within the cooking unit are controlled such the each food item is cooked prior to arrival at the consumer destination location. In at least some embodiments, the estimated delivery time for each consumer destination location can be dynamically updated and the cooking conditions within the cooking unit adjusted.

Abstract: The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

Abstract: A method of using compact apparatus for automatically making a plurality of flat edibles includes a storage and dispensing limit that makes it unnecessary for a user to pre-measure ingredients. The apparatus also includes a mixing and kneading unit for making dough of optimal consistency. The dough prepared may be transferred onto a lower platen from a transfer base by a transfer sweeper. The dough may be flattened in a platen unit. An upper platen and the lower platen of the platen unit may be heated to a pre-programmed temperature for cooking the flat edible. The temperature may also be manually set by the user based on user's preference. The flat may be cooked by the platen unit. This method has very little human intervention. One has to load the flour and water in their respective containers and every other step is automated.

Abstract: A fluidized bed coffee roaster controls air flow and/or temperature to maintain a desired time-temperature roast profile. The roaster may also provide a two stage quenching cycle for rapidly cooling roasted coffee beans to ambient temperature. In a first stage of the quenching cycle unheated air is passed through the roasted beans while they are still in the roasting chamber of the fluidized bed roaster. In a second stage of the quenching cycle which is carried out outside of the roasting chamber, in a fluidized bed quenching station, unheated air is flowed through, and fluidizes, the roasted coffee beans cooling them to ambient temperature.

Abstract: A cooking device is provided. The cooking device may include a cavity forming a space in which food may be received for cooking, a grill heater provided at one side of the cavity and having a plurality of heaters to heat the food, a food sensing device provided in the cavity to acquire information related to a size of the food received in the cavity, and a main controller to estimate the size of the food using information sensed by the food sensing device. The main controller may then operate a part or all of the plurality of heaters according to the estimated size of the food to perform a grill cooking operation.

Abstract: This invention pertains to dental bones made from one, or several of, fresh or dried: beef skin, pork skin, lamb skin, poultry skin, rabbit skin, or fish skin as raw material; washing said raw material; turning said raw materials into skin paste; turning said skin paste into gelatin; adding additional ingredients to said gelatin; mixing said additional ingredients in said gelatin; cooling said mixed gelatin; cutting said mixed gelatin; drying said cut gelatin; and injecting said dried cut gelatin into a mold. The finished product has a longer expiration date, tastes better, and is healthier for pets.

Abstract: A thermal processing and control system (10) includes a thermal processing station (12) for receiving food products (14) being carried on a conveyor system (16). A first scanning station (18) is located upstream from a similar processing station (12) for scanning the food products being carried by the conveyor (16). A second scanning station (20) is located downstream of the thermal processing station (12). A diverter conveyor (24) diverts selected food products (14) from the conveyor (16) to a transverse conveyor (26) which is capable of positioning the diverted food product onto a temperature measurement station (28), whereat the temperature of the food product is measured, either manually or automatically.