Abstract: Embodiments described herein relate to systems, methods, and devices for remote fuel level detection. A weighing instrument may couple to a propane tank for determining measurement values for a weight of the propane tank, wherein the propane tank is for coupling to a cooking apparatus to provide the fuel to the cooking apparatus. A computing device may receive, via a wireless communication link, measurement values for the weight of the propane tank; correlate the measurement values to data values stored in a database to determine an amount of fuel in the propane tank; and provide the amount of fuel in the propane tank to a user interface. A temperature instrument may determine a temperature of a region proximate to the propane tank to generate a safety factor for the propane tank. A temperature instrument may determine temperatures for regions proximate to the cooking apparatus. A temperature control may control the cooking apparatus.

Abstract: An electric grill for cooking food items comprises: a receptacle for receiving fats and breakaway solids generated during the cooking of the food; and a safety mechanism configured to prevent the grill from operating without at least one movement of the receptacle subsequent to the grill being powered on. Optionally, other safety features include, a fire suppression system, temperatures sensors, proximity sensors for detecting obstructions near the grill, weight sensors, liquid level sensors and infrared photo-interrupter sensors for detecting whether the tray has been removed from the grill, since the grill's last operation.

Abstract: A method of controlling a cooking appliance is disclosed which includes receiving an input corresponding to a staged cooking function, retrieving a preselected parameter set from a data library, the preselected parameter set defining the staged cooking function and including a first heating element behavior parameter and a first temperature parameter, selecting a first heating element behavior from a control library based upon the first heating element behavior parameter, and operating one or more heating elements according to the first heating element behavior and the first temperature parameter. An oven and a tangible, machine-readable medium are also disclosed.

Abstract: An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.

Abstract: Disclosed is a cooking device with optical identification means for identifying food to be cooked. A motion detector is provided to activate the optical identification means. The motion detector may also activate a light source for lighting the field of vision of the optical means. Optical identification is controlled by the outer appearance of the food. A controller accesses a physical feature database and compares previously stored picture data to the physical features of the food to be cooked. The controller calculates a matching probability rank between the stored picture data and the food to be cooked. The controller is also programmed to have a learning ability for recognizing a previously unknown food product. Based upon the identification of the food product to be cooked, the cooking device starts the recipe for cooking the food product.

Abstract: A domestic oven comprises heating means, a gas sensor connected to a central processing and control unit and a user interface connected to the central processing unit by means of which the user can set the type of food placed in the oven compartment. The user interface comprises means for setting the desired degree of cooking of the food and is capable of processing the signal of the gas sensor in such a way as to determine the optimal cooking end time of the food. The central processing unit interrupts the electrical supply to the heating means on the basis either of said cooking end time, modified if necessary on the basis of degree of cooking set by the user, or of the food type set by the user.

Abstract: The invention relates to a food cooking control method and device. The method includes the following steps in which: at least one temperature detection device is inserted into a food; a final equilibrium temperature is defined; the detection device is positioned inside the food in a pre-determined detection zone so that a temperature (TC) can be obtained at all times during cooking; the TC temperature data obtained are processed using the detection device; the temperature of the surface through which the food receives heat (TP) is determined and processed and the variation in temperature TC is evaluated at least to the first derivative. The device includes a detection device intended to be inserted into the food, a device for determining the thickness of the food and a device for inserting the detection device into the food to a pre-determined depth.

Abstract: The disclosure is a method of operating a commercial cooking equipment, in particular a hot-air steamer or fan oven, comprising the following method steps: a) selecting a product requiring cooking having an assigned cooking program or selecting at least one cooking parameter having assigned selectable products; b) loading the cooking equipment with a selected product; c) starting the associated cooking program; d) displaying the name of the program and at least the remaining cooking time; e) associating in automated manner further products or cooking programs that fit in with the cooking program of the first selected product in dependence on cooking parameters, in particular, the cooking temperature and/or the cooking humidity and/or the fan speed; f) displaying the selectable products or selectable cooking programs; g) selecting, on demand, a further product which matches the first product in accordance with the associating process; h) loading the cooking equipment with the further product; i) starting the

Abstract: A bread maker has a base disposed with a power member, a container, an upper rotating shaft and a lower rotating shaft. The power member is in driving connection with the lower rotating shaft. The lower rotating shaft is in driving connection with the upper rotating shaft. The upper rotating shaft is in driving connection with a mixing and kneading blade situated inside the container. A transmitting plate is disposed in the base with an optical signal transmitting lamp and an optical signal receiver. A through hole perpendicular to an axis disposed on the lower shaft and running through the lower rotating shaft is disposed on the lower rotating shaft. The receiver is in signal connection with the power member. The transmitting lamp and the receiver are respectively located at two sides of the lower rotating shaft. The receiver is in signal connection with the power member.

Abstract: Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion and (4) the quality of the cooked food product meets expected standards.

Abstract: An apparatus for frying foodstuffs, the apparatus comprising a fryer having inlet and outlet longitudinal ends, an oil recirculating system coupled to the fryer, a heat exchanger for heating the oil in the oil recirculating system, a hood above the fryer for collecting steam generated during the frying process, a conduit for conveying steam from the hood, and a compressor for compressing the steam, the compressor having an input connected to the conduit and an output for compressed steam connected to the heat exchanger.

Abstract: Disclosed herein is a transformation system for nutritional substances. The transformation system obtains information regarding the nutritional substance to be transformed, the desired transformation, and the desired properties, including nutritional content, of the transformed nutritional substance, and dynamically controls the transformation in response to this information optimize the organoleptic properties of the transformed nutritional substance, while minimizing any detrimental changes to the nutritional content.

Abstract: The invention concerns a system for hot or cold thermal conditioning a food preparation intended for all types of catering premises and comprising at least one jar-type object containing the said food preparation and comprising at least one RFID marker, and a conditioning machine equipped with conditioning means coupled to command means and comprising control means equipped with at least one RFID marker suitable for reading the data from said RFID marker the said control means being coupled to the command means and arranged so as to authorize conditioning of the food preparation only if the RFID receiver the data carried by the RFID marker and the latter data are consistent with the previously established data recorded using the said control means.

Abstract: The present invention provides for measuring the air flow in an appliance. An air flow measuring device, such as a vane (aka turbine) anemometer, is placed directly into an air flow passageway and provides a signal indicative of the amount of air flow. This signal can be used e.g., to undertake a remedial response in the event the amount of air flow is not sufficient to provide proper cooling or ventilation of the appliance.

Abstract: A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process.

Abstract: A Cooking equipment comprises an oven cavity (2); at least one energy source (3), operable to heat food placed inside the oven cavity (2); and a control device (8) provided with a first database (18) containing a plurality of cooking programs stored therein, each cooking program comprises at least a start cooking temperature; with a user interface (13) which is operable to select a set of cooking programs to be performed by the cooking equipment from the plurality of cooking programs stored in the first database (18); with a processing unit (15) configured to sort the set of cooking programs selected through the user interface (13) on the basis of energetic constraints; and with a regulating module (16) configured to drive the at least one energy source (3) in accordance with the sorted set of cooking programs.

Abstract: A charbroiler having both heated grids and at least one radiant heater and a method of charbroiling a food product are disclosed. Each heat source of the charbroiler can be an independently regulated heat source. The independently regulated heat sources can be adjusted to each contribute to the overall cooking of a food product in a cooking cycle. Each of the independently regulated heat sources can be many types of heat sources capable of being regulated either manually or automatically by a cooking control system.

Abstract: A control device for a cooking appliance, the cooking appliance including a cooking chamber designed to receive at least one predetermined food or a plurality of ingredients of a predetermined recipe, a heating component for heating the cooking chamber, the control device including a control unit arranged to determine at least one combination of predetermined cooking parameters as a function at least of the specific surface area of the at least one unitary element of the at least one predetermined food or the at least one ingredient of the plurality of ingredients of the predetermined recipe inserted into the cooking chamber of the cooking appliance, the specific surface area being estimated from descriptive parameters of the at least one unitary element of the predetermined food or the at least one ingredient from among the plurality of ingredients of the predetermined recipe.

Abstract: A reliable conveyor oven minimizes escape of heat by minimizing the time that inlet and outlet openings appear in the baking oven. This may reduce energy consumption by 25%. The baking oven may have a conventional oven and an extension chamber, an outlet opening of the conventional oven acting as an inlet to the extension chamber, the extension chamber having an exit door, the baking oven also having an entrance door defining an entrance inlet. A conveyor holding food items runs through a length of the baking oven. An exit optical sensor may be attached to the extension chamber on opposite sides of the extension chamber such shat an item on the conveyor moving through the extension chamber interrupts a signal between the transmitted and the receiver. The exit sensor may be operatively engaged to a controller for actuating the exit door open and closed rotationally using a pneumatic piston.

Abstract: A method of controlling a cooking appliance is disclosed which includes receiving an input corresponding to a staged cooking function, retrieving a preselected parameter set from a data library, the preselected parameter set defining the staged cooking function and including a first heating element behavior parameter and a first temperature parameter, selecting a first heating element behavior from a control library based upon the first heating element behavior parameter, and operating one or more heating elements according to the first heating element behavior and the first temperature parameter. An oven and a tangible, machine-readable medium are also disclosed.

Abstract: The technology disclosed herein relates to intelligent home/residential cooking appliances and interactive content that is interpretable to send instructions to such intelligent cooking appliances, as well as associated systems and/or methods for generating and/or processing the same. In certain instances, an intelligent home/residential appliance may receive and/or display the content for a user and, at appropriate times, possibly prompt a user to take actions or automatically take appropriate actions for the user. Such activities advantageously may prompt a user in some examples to more actively participate in, and/or interact with, a cooking show or program. A user therefore may be more immersed in a cooking experience and feel more comfortable trying out new recipes, given the expectation that the cooking appliance itself may help to resolve problems as they arise and/or suggest solutions to detected abnormalities.

Abstract: The present invention relates to an oven comprising a first chamber and a second chamber, which are separated by separation means, conveyor means for guiding products from the inlet through these chambers to the outlet, temperature control means for controlling the temperature in each chamber individually using a fluid, respectively, and means to adjust the flow distribution over the width of the conveyor means depending on at least one process parameter or recipe.

Abstract: In a method for controlling a cooking process of a cooking item contained in a cooking container, the sound of the cooking process is detected by means of at least one acoustic sensor and the course of the sound is directly analyzed for determining of a temperature and in particular the boiling point of the cooking item.

Abstract: An improved grill with an upper platen position and a pressure control is disclosed. The grill may include a lower platen assembly having a lower grilling plate, and an upper platen assembly movably connected to the lower platen assembly. The upper platen assembly may include an upper grilling plate operatively connected to a manipulator capable of applying positive pressure on and adjusting position of the upper grilling plate. Methods of using the grill to cook food items are also disclosed.

Abstract: A cooking and storage system comprises a refrigeration device, a cooking device and controller for controlling the cooking device, and the refrigeration device provides to the controller temperature information relating to the temperature within the refrigeration device.

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial preparation of the one or more selected ingestible products subsequent to and based at least in part upon the selection of the at least one candidate ingestible product as the at least one selected ingestible product via the electronically enabled input in response to the electronically outputted one or more selection menus and prior to preparation of the one or more selected ingestible products for ingestion by the particular individual living being of the selected ingestible products, the at least partial preparation of the one or more selected ingestible products occurring within a vicinity of the electronically outputting of the electronically outputted one or more selection menus. In addition, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Abstract: A rice cooker comprising several inner containers, wherein a set of cooking parameters for each inner container is independently selectable, thus, permitting the automatic and simultaneous preparation of different style, recipe or taste of rice in each of the plurality of the inner containers.

Abstract: A method for the cooking of a cooking product in a cooking appliance with a cooking chamber that comprises at least one heating device, a computer device, a memory device and at least one sensor device, is carried out, in dependence on a degree of cooking of a cooking product and/or of a cooking duration, in particular determined by the core temperature, the browning, the pH value and/or the cooking value, from values measured by the sensor device with consideration of the at least occasionally deposited values in the memory device via the computer device, wherein at least two steps separated from one another in time, comprising a pre-cooking step, which is interrupted when a determined intermediate value of the degree of cooking and/or of the duration of cooking, in particular a determined remaining time for reaching the cooking duration is reached, and a finishing cooking step, in particular a finishing step that is recalled at a later time point in order to end the cooking of the cooking product with consi

Abstract: An automatic bread maker (1) comprises: a bread container (not shown) into which bread ingredients are put; a body (10) having an accommodation part (30) for accommodating the bread container; a grinding blade (not shown) for grinding cereal grains inside the bread container accommodated in the accommodation part (30); and a duct (16) and fan (17) for creating an airflow for cooling the accommodation part (30) using ventilation holes (32, 33) provided to the accommodation part (30).

Abstract: A cooking assistance robot is capable of efficient mixing using ingredients that are unlikely to be evenly heated. The cooking assistance robot performs cooking by physically moving ingredients in a cooking container selects a mixing direction for leveling a mountain and performs a mountain leveling operation in the selected mixing direction in a presence of a mountain of a specified height or higher in the cooking container.

Abstract: A cooking appliance in accordance with the present invention includes a base, a container engageable with the base and configured to receive one or more food ingredients, a heater for converting a liquid into a cooking vapor and a blade assembly rotatably mounted in the container and having at least one vapor aperture located adjacent to a top of said blade assembly and at least one vapor outlet located adjacent to a bottom of said blade assembly.

Abstract: The present invention is about an innovative configuration applied in a pressure cooker, consisting of the application of visors coupled in the cover or in the body of the pan through the fencing, the installation of the lamp feed by batteries packed in the compartment in the interior's handle, the lamp connected by a button or key, or interrupter, installed in the same way in the handle's cover. The pan still can provide a chronometer or timer coupled in the same handle, and a crank made of shovels being bound on the cover for the movement during the cooking food. The equipment, described with its characteristics operation and checking, transforms what is already fast (cooking process with high pressure) into an economic process.

Abstract: An apparatus and method for cooking food, such as meat, protein, vegetable, or soup is disclosed. In one embodiment, the food items are supplied in a flexible polymer package that can withstand the temperature needed to cook the item. The cooking apparatus has two cooking surfaces in the form of heated platens. These platens come together to simultaneously contact both sides of the food item. The cooking apparatus further includes a controller, configured to prepare the food using various control system algorithms. The apparatus cooks the food item from both sides to affect rapid and even cooking. It uses a combination of temperature, time, food thickness, platen force and a cooking code that is unique for each food type. The control system algorithm uses some or all of these parameters to determine precisely when the food item is cooked correctly.

Abstract: Smart oven allows contactless detection of surface temperature of an item being heated. The temperature of the heated object can be maintained at the specified temperature for a specified time. The program for cooking can be read automatically from a package from the food, e.g, from a bar code on the package. When the preheating or cooking is finished, a text message can be sent to a user.

Abstract: A conveyorized oven that provides uniform cooking with control of the heater and/or the conveyor belt speed. The oven includes a controller that monitors power consumption of the heater and uses the power consumption to control the heater and/or the speed of the motor that drives the conveyor belt. The power consumption is monitored by counting the on time cycles of a switch that connects and disconnects the heater to a power main. Changes in the power consumption due to changes in loading are used by the controller to reduce recovery times of the oven temperature to a set temperature by controlling the heater and/or the motor. By using a stepper motor, there is no need for a gear box.

Abstract: The invention relates to a temperature probe for an oven, comprising in one embodiment a longitudinal housing in the form of a spit. A temperature sensor and an electronic unit are arranged in a tip and are connected at the other end to emitting means. The temperature probe comprises a thermogenerator for producing energy. The thermogenerator uses a temperature difference between a higher temperature inside the oven and a lower core temperature in a food product, such as roast, in which the temperature probe is inserted, for producing energy for operating the emitting means.

Abstract: A cooking device has an exhaust duct (19) configured and arranged to mix together exhaust air discharged from an opening (61a) at a tip of a nozzle part (61) and part of cooling air discharged from a cooling fan and guide the mixed exhaust air to discharge it outside of a casing, and an exhaust duct temperature sensor (70) placed within the exhaust duct (19) to detect a temperature of an atmosphere inside the exhaust duct at a portion upper than the opening (61a) of the nozzle (61). A fan abnormal-stop detection part detects an abnormal stop of the fan when an increment per unit time of an atmosphere temperature inside the exhaust duct (19) detected by the temperature sensor (70) during cooking becomes equal to or higher than a first threshold value.

Abstract: An eco green cookware is provided, having a double-layered wall structure and comprising a heat transfer medium within a cavity of the double-layered wall structure. The eco green cookware comprises: a container comprising an inner shell and an outer shell, wherein upper parts of the inner shell and outer shell are rolled a number of times together to form a rolled joint, an upper part of the inner shell is provided with a concave member, a heat transfer medium is provided within said cavity, a first heat transfer member is inserted and installed at the bottom portion of said cavity, and a second heat transfer member is affixed to the bottom surface of the first heat transfer member; an inner cover comprising an inner peripheral portion in the form of an inverted “L” whose inside bend forms a round portion; an outer cover; and pressure release devices.

Abstract: A method and apparatus are presented for automatically generating machine control instructions for controlling automated food preparation systems and equipment from ordinary recipes in natural language. The invention allows the sharing, remote execution, scheduling, and automatic ingredient ordering for such recipes to allow professional food preparation with little or no human intervention.

Abstract: An apparatus for steam heating a baby bottle comprising a reservoir in which water is heated by an electric resistance-type heater to produce steam, which is controlled via an on/off switch and an electronic control panel, is herein disclosed. A probe is used to measure an exact temperature of the heated liquid such as milk or formula, and displays said temperature upon a digital readout. Thus, the parent or caregiver is assured of the liquid being heated to the exact temperature without danger of burning. The apparatus is capable of heating a bottle of liquid in mere seconds in lieu of the minutes usually taken by conventional heating methods. It is envisioned that the apparatus can not only heat a bottle in a shorter period of time, but also can do so in a more consistent and accurate manner compared to current manual methods.

Abstract: The invention relates to a household cooking utensil having firstly at least a first control member (9) mounted to move between a plurality of positions and designed to enable the user to act on operation of said utensil, and secondly an information device (60) connected to said first control member (9) for the purpose of emitting a signal that is characteristic of at least a first predetermined position of said first control member (9), said household cooking utensil being characterized in that said information device (60) and said first control member (9) are interconnected, for the purposes of emitting said signal, via at least one sensor (10, 11, 12) and via at least one activator (13) designed to excite said sensor (10, 11, 12) remotely when the first control member (9) occupies said first predetermined position. Utensils for cooking food.

Abstract: A method for controlling a clam grill that has first and second platens, said method comprising: moving said second platen toward said first platen; providing a signal in response to a detection of an impediment to the motion of said second platen; and stopping said second platen in response to said signal.

Abstract: The invention concerns a cooking apparatus (1) which includes a base (3) and a receptacle (2) that rests upon the base (3). According to the invention, the apparatus includes a skirt (14) that has a closed side wall (15) surrounding the receptacle (2) and extending vertically from the base (3) up to at least the free top end (16) of the side wall (5) of the receptacle (2).

Abstract: A by-pass control system for a meat injection system has a variable speed pump that transports fluid to a meat injection machine. Excess fluid is transported to a by-pass control valve. The valve has a moveable piston disposed therein that separates the valve into a fluid chamber and an air chamber. The piston moves back and forth based on the relationship between fluid pressure and air pressure. Sensors are disposed within or through the lid or the valve to sense the position of the piston. A controller is connected to the sensors and the variable speed pump and adjusts the speed of the pump based on the position of the piston.

Abstract: A cooking appliance includes an oven cavity and a control system having a control display adapted to display an interactive sequence of display screens through which a user enters a cooking recipe. The sequence of display screens includes a cooking mode selection screen, a cooking temperature selection screen, a cooking monitoring selection screen from which a user selects from a probe monitoring process or a timer monitoring process, and a review screen for prompting the user to review the cooking mode, cooking temperature, and method of monitoring selections. The system allows a user to add additional stages to create a multi-stage recipe.

Abstract: A programmable cooking system includes a controller, at least one of a cooking range and an oven interfacing with the controller, a set of scales interfacing with the controller, a timer interfacing with the controller and at least one data entry component interfacing with the controller.

Abstract: In an industrial bakery system, the control of quality of bakery products is carried out by a process comprising submitting said products when present in their respective locations on a moulding plate to a first visiometric inspection step wherein they are inspected from above and digital image data are produced comprising at least location data indicative of their respective positions on said plate, then seizing individually said products out of said plate depending on said location data by prehensors arranged in a gripping matrix of prehensors, and further submitting said seized products to a second visiometric inspection step wherein they are inspected from underneath while they are hanging from said gripping matrix.

Abstract: A product management system for quick serve restaurants that displays to the staff what to cook on a main control unit 1 is programmed with a sales forecast through the office computer 14. The main control unit communicates to the product hold timers 3, 4, 5 to calculate when product is used and when products are cooked. The main control unit 1 monitors each instruction request, and if it is not followed, the main control unit 1 stores an error and sends the error to the manager unit 6 and grade display unit 8. A slave unit 10 displays cook information at an alternate cook station.

Abstract: A machine for preparing pasta in single portions comprises dosing means for dosing the pasta and at least a raw material suitable for dressing the pasta, a series of cooking pots (2) including an upper part (8) of the series of pots (2) for pre steam cooking the raw material suitable for dressing the pasta, and a lower part (11) of the series of pots for the separate cooking of the pasta in boiling water and of the dressing in a saucepan (15), a mixing pan (30) and means for the transit of the cooked pasta and of the dressing from the series of cooling pots (2) to the mixing pan (30).

Abstract: A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.