Abstract: A method for controlling a cooking process in a cooking appliance includes determining, from a gas concentration detected during the cooking process, a set of function values corresponding to a shape of a function that depends on the gas concentration from a starting time t0 to a current time tn during a cooking process. Respective sets of comparison values for a comparison at the time tn are determined from the sets of reference values. A plurality of the sets of comparison values coming closest to the set of function values is automatically selected, and a set of parameters including at least an ending time of the cooking process is generated. The selected set of parameters is used for an electrical controller of the cooking appliance until a next comparison is made at a time tn+1. The method is automatically stopped as soon as the ending time of the cooking process has been reached.

Abstract: The device of this invention is a multi-purpose cooking device through heating of a water bath. It comprises means arranged so as to contain a water bath, means for heating the bath water and means for controlling the heating power, arranged so as to provide for cooking foodstuffs through immersion or steam cooking. The device further comprises means for controlling the temperature of the bath water and means for homogenizing the bath water for providing for a low temperature cooking operation. According to this invention, a single device could be used both for cooking through immersion into a (boiling) water bath, for steam cooking and for low temperature cooking.

Abstract: A system for facilitating the preparation of food comprising a database, a database storing recipe information regarding the process for preparing a particular food item in accordance with the recipe, and the database storing a visual cue corresponding to the performance of a server communicating with the database.

Abstract: A remotely programmable food product holding system includes a hand held computer and a food product holding apparatus. The computer includes a processor, touch screen display, and a first communication interface. Data is entered into the hand held computer and transmitted to the food product holding apparatus. The holding apparatus includes a second communication interface, a timer system, and a temperature control system. The timer and temperature control systems are programmed by data transmitted from the hand held computer. A method of remotely programming a food product holding apparatus includes the steps of coupling a hand held computer to a food product holding apparatus, downloading data from the food product holding apparatus, comparing the downloaded data with a file stored in the computer, displaying differences found in the comparison, updating the downloaded data in accordance with the stored file, and uploading the updated data to the food product holding apparatus.

Abstract: A refrigerated oven having a cooking chamber in which is provided a heating elements and a refrigeration unit chamber in which is provided a refrigeration unit. The refrigeration unit is fluidly connected to the cooking chamber. Both the heating element and the refrigeration unit are selectively operable to either cool or heat the cooking chamber to thereby cool or heat a food item located therein. The refrigeration unit as preferably modular refrigeration unit that the slid into and out of the refrigeration unit chamber. Preferably, the refrigeration unit includes an evaporator that is thermally isolate is from a condenser. The condenser as preferably conductively coupled to a base supporting the elements of the modular refrigeration unit.

Abstract: A voice message system for use in kitchen management, particularly drive-thru restaurants, including a data processor (601); data storage means (601); a primary base station (102); a transmitter or other transmission means (501); a plurality of preset electronic messages; a plurality of receivers (101) adapted to reproduce one or more selected messages, transmit radio frequency messages and communicate between each other; and one or more ordering posts adapted to communicate with said kitchen management system. The messages are initiated at said ordering posts and then transmitted to the data processor (601) by the transmitter (501), said data processor converts the message into one of more preset messages transmitted to the master module (103) or a secondary module and then to the primary station (102) wherein the message is distributed to one or more receivers (101) or a speaker post system (105-112, 201-204).

Abstract: Systems and methods are presented for adjusting a cooking program that is to be executed in a cooking chamber of a cooking appliance. At least one of a plurality of parameters relating to a product to be cooked can be adjusted by means of at least one first display and control device. A parameter may identify a type of product to be cooked, a preparation of the product to be cooked, and a degree of cooking. An electronic menu and a mobile telephone for carrying out such systems and methods are also described.

Abstract: A method relates to adjusting a parameter of a process to be executed in a cooking appliance. The parameter has a range of values. The method includes displaying a set of pictorial depictions on a display. Each pictorial depiction represents one of the values in the range. A manual selection from among the pictorial depictions is input. The process is executed in accordance with the value represented by the manually selected pictorial depiction.

Abstract: Provided is a controlling system for a cooking appliance. The controlling system includes a cooking appliance, a server and a network. The cooking appliance includes at least a heating unit. The server receives reception information from the cooking appliance and is connected with the cooking appliance to send transmission information processed with reference to the reception information to the cooking appliance. The network includes at least one node to connect the cooking appliance with the server, accordingly, the cooking appliance is controlled properly so that user's satisfaction can be improved.

Abstract: A method is provided for visualizing programs for cooking devices, in which after at least one program has been selected from a plurality of programs, the selected program is shown on at least one display device in the form of at least one program representative, wherein each program representative comprises a virtual token. Also a cooking device is provided for the method.

Abstract: Computer-implemented systems and methods are provided for the energy-saving control of at least one process in a food processing device including a processing chamber, at least one processing device, and a control or regulating device. The control or regulating device can reduce the duration of at least the first process step or the duration of regulation in the first processing step or switch off the processing device during at least a part of the processing step to save energy, based on at least one first variable relating to the climate in the processing chamber or at least one second variable relating to the processing device or at least one third variable relating to the food item to be processed or at least one fourth variable relating to a degree of soiling of the processing chamber, during at least one second processing step directly after the first processing step.

Abstract: An electric pot keeping food warm and infusing aroma comprises a main body, a water storage device, a manifold and a control module. The main body has an outer pot, an inner pot, a pot lid and a water inlet. The water storage device has a first water outlet and a second water outlet respectively arranged at different water levels. The manifold further has a first branch pipe to the first water outlet, a second branch pipe to the second water outlet, a first valve for the first branch pipe and a second valve for the second branch pipe. When the first/second valve opens, the first/second branch pipe allows water to flow from the water storage device into the outer pot via the first/second water outlet, the first/second valve, and the water inlet. Further, scented oil may be added into the water storage device to change or increase flavor of cooked rice.

Abstract: Provided are a cooking appliance, and a system and method for controlling a cooking appliance. The system includes a RF tag and a cooking appliance. The RF tag stores food information about foods as integrants of a dish and the cooking appliance having a RF reader reads the food information stored in the RF tag. The cooking appliance includes a memory, a cooking appliance controller, and a display unit. The memory stores dish information about dishes that can be cooked using the food information. The cooking appliance controller reads dish information from the memory, and the display unit displays at least one of the dish information to a user.

Abstract: Provided are a cooker and a method for controlling the same. The cooker includes a cooking chamber in which a food is cooked and a heating source providing heat for cooking the food within the cooking chamber. The heating source maintains a temperature of the cooking chamber at a preset first set temperature, and then maintains a preset second set temperature at a temperature exceeding the first set temperature.

Abstract: A cooking appliance comprises one or more power consuming features/functions including at least one of a cooking cavity having a heating element and a cooking surface having a surface heating element. A controller is configured to receive and process a signal indicative of current state of an associated energy supplying utility. The controller operates the cooking appliance in one of a plurality of operating modes, including at least a normal operating mode and an energy savings mode, in response to the received signal. The controller is configured to at least one of selectively delay, adjust and disable at least one of the one or more power consuming features/functions to reduce power consumption of the cooking appliance in the energy savings mode.

Abstract: The present invention relates to a cooking appliance in which a large number of programs can be preselected as a function of at least one parameter. One parameter relates to the time of day and/or the date and/or the season at the site of installation of the cooking appliance. A large number of programs which are preselected by means of the parameters can be automatically displayed on a display device after the cooking appliance is switched on, and one of these displayed programs can be selected by means of at least one operator control device. The invention also relates to a method for setting a cooking appliance of this type.

Abstract: The invention relates to a food cooking installation comprising numerous cooking tanks which are used to receive the food items to be cooked; means of loading/unloading the food items into/from said cooking tanks; and means of conveying, driving and storing liquids, which are used to connect a heated liquid container, a cooled liquid container and a piped water delivery point with the aforementioned cooking tanks. In this way, the tanks can be filled and emptied independently and the food items contained therein can be subjected to successive baths for different periods of time and at different temperatures, at least one of the baths being a cooking bath and the other a cooling bath. According to the Invention, each of the aforementioned cooking tanks comprises at least one lateral opening which is equipped with impervious sealing means and which is used to load/unload the food items using the above-mentioned loading/unloading means.

Abstract: A cooking control unit for a kitchen-countertop appliance is configured to selectively engage the body of the appliance in operation and to selectively disengage from the appliance body for cleaning. The control unit includes an ejection mechanism that is operable to force the control unit away from the appliance body to cause the disengagement. The ejection mechanism can be related to a cooking selector configured to select a cooking parameter of the food to be prepared. For example, the ejection mechanism can include displacement members such as pins or cams and the cooking selector can include an ejection position. As the cooking selector is adjusted to the ejection position, the control unit is forced away from the body of the countertop appliance by the displacement members.

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: An apparatus and method for cooking in heated water any dehydrated powdered food, including West African yams, garri and rice known collectively as fufu flour, beef, poultry, seafood, carrots, fruit, and any combination thereof, forming a product having varying degrees of thickness and hence varying cooking requirements, requiring correspondingly varying schedules for heating, dispensing, rehydrating and cooling. The apparatus is controlled by a microprocessor, either manually programmed or preprogrammed, for cooking various dehydrated powdered products according to a schedule particular to each at a push of a button. The apparatus has a heater for rapid heating, a dispenser which holds and dispenses the product into a cooking container, and a fan for rapid cooling if required by a cooking schedule. The apparatus benefits from a novel rehydration process that rapidly mixes water with the product to facilitate cooking such food almost instantly.

Abstract: An intelligent user interface for the selection of predefined cooking profiles for a number of different foods to be cooked in a multi-purpose oven using infrared heating. When a food has not been predefined for cooking in the infrared multi-purpose oven, procedures used for conventional cooking technologies may converted to for use by the multi-purpose oven so as to obtain substantially the same cooking results for the desired food. The intelligent user interface may have menus of different foods for programming cooking profiles for the infrared multi-purpose oven. Predefined “hot buttons” may be used for quick selection of a cooking profile for a desired food (e.g., common foods such as popcorn, pizza rolls, chicken wings, oven fries, and other prepared and frozen foods), and/or a menu screen may be scrolled through to select a cooking profile for the desired food.

Abstract: A cooking utensil using a steam is disclosed, which is characterized in that said steam inlet part and said steam outlet part includes a steam inlet tube and a steam outlet tube connected with a steam supply tube and a steam collection tube of the steam generator, respectively, and an inlet engaging part and an outlet engaging part for engaging the steam collection tube and the steam discharge tube, respectively, and said steam accommodating part includes an inner space for storing a certain amount of the steam, and is made in a flat tube shape having an upper surface and a lower surface.

Abstract: An electrical heating assembly (2) includes a control system (26). The control system (26) comprises cooking mode selection means (34) having a plurality of settings whereby a predetermined cooking mode is user-selectable for the electrical heating assembly (2), and cooking value selection means (36) adapted for user-selection of a cooking temperature within a predetermined temperature range. The control system (26) is adapted whereby operation of the cooking mode selection means (34) from one setting to at least one other setting results in a change in the predetermined temperature range provided by the cooking value selection means (36).

Abstract: Method for controlling the temperature of an oven, in particular a kitchen oven, so as to reach a preset temperature through a heating process during a predetermined heating period based on a control program, said control program consisting of a general basic control program predefined for a given type of oven and computationally adjusted by a static correction value that reflects the individual oven parameters, and/or a dynamic correction variable that takes into account variable operating parameters of the oven.

Abstract: A method for adjusting or controlling the temperature of water released for product pasteurization, by taking into consideration the heat transfer into the products for the control of the water temperature. Further, a method for adjusting or controlling the water temperature for the water released for product pasteurization in several superimposed decks, by taking into consideration the water temperature in at least one deck located below the upper deck for the control of the water temperature. Also, corresponding pasteurization tunnels as well as a pasteurization tunnel with at least three superimposed decks, where the water for at least three decks is released to the products in the uppermost deck.

Abstract: A system for controlling the process of cooking a variety of food items at a single cooking apparatus which includes a cooking computer for controlling the operation of the apparatus. A database is operatively connected to the computer recipes for controlling the cooking of each food item are stored in the database. The apparatus has a plurality of product keys. Each key activates the cooking computer to perform a recipe. The association of a respective recipe to a designated product key is stored in the database. At least one time period is associated with each recipe corresponding to a time when the recipe is associated with a product key. The association is stored in the database and the cooking computer causes the recipe to be associated product key when the real time corresponds to the time period associated with the product key.

Abstract: The present invention provides a microwave oven and a method of operating a microwave oven, which minimises user involvement when heating a food item to a desired target temperature. According to the invention, the initial temperature of the food item is measured prior to the heating process, and the required heating time is determined automatically based on the initial temperature, the target temperature, and the amount of food as entered by the user. In order to heat a food item to a desired target temperature, the user only needs to position a container for temperature measurement and enter the amount of food. In particular, the present invention is preferably adapted for heating of baby food, such as baby milk contained in a baby bottle, and in such case the target temperature is preferably preset to about 37° C.

Abstract: An electronically controlled warmer drawer includes an enclosure having sides and a top and a bottom defining a chamber. A movable holder is coupled to the enclosure for movement between a retracted position to support objects within the chamber and an extended position external to the chamber to permit access to the objects by a user. A heating system operates to heat the chamber and a ventilation system operates to move air through the chamber. A user interface with multiple inputs controls a temperature within the chamber. A detection system detects a condition within the chamber and provide a signal representative of the condition. A display device displays information for perception by a user, and an electronic control system interfaces with the heating system and the ventilation system and the user interface and the detection system and the display device so the objects can be maintained at a desired temperature.

Abstract: A cooking apparatus using barcodes, including: a barcode reader which reads a barcode including cooking information recorded in the barcode; a cooking information calculator which analyzes the basic cooking information based on an analysis rule for analyzing the cooking information and calculating a final cooking condition based on the analyzed cooking information; and a controller which controls elements of the cooking apparatus to perform cooking so as to achieve the final cooking condition.

Abstract: Disclosed in the present invention is a way to automatically combine a recipe with an automated recipe composer.

Abstract: An automatic liquid density-regulating device according to this invention is provided, comprising a workbench with a preparation area, a stir area, and a storage area; a controlling mechanism at a side of the workbench and connected with a clipping unit; a powder supply mechanism vertically on the preparation area of workbench, on which a plurality of container units may be provided; a weighing mechanism on the preparation area of workbench and connected to the controlling mechanism; a liquid supply mechanism located on the preparation area of workbench and at a side of the weighing mechanism and connected to the controlling mechanism; an absorption mechanism on the preparation area of workbench and at a side of the weighing mechanism. Thus, the device may flexibly set up the preparation flow and automatically pour powder and cold and hot water (or solvent) for achievement of precise and fast liquid density regulation.

Abstract: A vacuum cooking apparatus for household use, comprising, on a supporting structure which has a column-like extension, at least one unit for packaging in pouches in vacuum food products to be cooked, at least one unit for cooking the food products arranged in pouches and at least one unit for quick refrigeration of the food products arranged in pouches and cooked, the at least one unit for packaging food products in pouches in vacuum comprising a vacuum packaging machine which is mounted on a drawer-like element which is supported so that it can slide by the supporting structure in order to pass from a retracted position, in which the vacuum packaging machine is arranged within the outer peripheral contour of the supporting structure, to an extracted position, in which the vacuum packaging machine is positioned at least partially outside the supporting structure, and vice versa.

Abstract: A cooking device has at least one pre-set parameter for at least one predetermined program, such as a cooking program, and/or cleaning program, and/or for at least one predetermined mode of operation, such as a cooking mode of operation or a cleaning mode of operation. The preset parameter can be modified by means of at least one modification function element of a control element of the cooking device. During a particular time period, the modification can be confirmed, accepted and/or stored by means of at least one confirmation and/or storage function element of the control element of the cooking device, and after a particular time period has elapsed, the modification can be confirmed, accepted and/or stored automatically by the cooking device.

Abstract: An apparatus and method for cooking food directly with a CO2 laser (10). A CO2 laser (10), which is known to be much hotter the other types of laser is directed at a beam splitter (30) which splits the laser beam in half and then mirrors are used to focus said beam to either side of the food which one wants to cook. The beams are much hotter then most types of lasers and as such most foods will be cooked in less then a second.

Abstract: A pressure cooking appliance with a bowl and lid therefor, a temperature sensor, a pressure regulating valve, and a steam outlet in communication with the valve. The temperature sensor is disposed in the vicinity of the valve to sense an increase in temperature from steam exiting the outlet for triggering a timer that signals the beginning of and counts down the cooking time.

Abstract: The present invention provides a combination weighing apparatus (1) capable of eliminating the need for memo paper for messages and reminders. A memory (22) of a control unit (20), which comprehensively controls the operation of the combination weighing apparatus (1), is provided with a memo information storage unit (22b) that stores memo information. In addition, the control unit (20) is provided with a retrieval control unit (21a) that retrieves memo information stored in the memo information storage unit (22b), and a display control unit (21b) for displaying the memo information retrieved by the retrieval control unit (21a). Furthermore, a touch screen (30), which is a memo information input means for inputting memo information, is connected, capable of sending and receiving signals, to the control unit (20).

Abstract: The present invention relates to a food fryer. The food fryer comprises a frying section where the food is fried in oil and an oil removal section where the oil content of the food is reduced. A basket located within the apparatus contains the food and is movable between the two sections. At least one motor is operable to remove oil content from the food and to move the basket between the two sections, and a controller communicates with the motor and other elements of the apparatus to facilitate the frying of the food. Exemplary embodiments of the invention provide methods for minimizing a cooling rate of the cooked food to prevent oil from gathering in the center of the cooked food and to increase the desirability of the cooked food. A cover that is sealably connected to the food frying apparatus aids in maintaining a temperature in the frying and oil removal environments that is higher than room temperature.

Abstract: An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

Abstract: The Doner Kebab Slicing Robot comprises of two linear slide assemblies preferably made of metal. The linear slides consist of track plate and wheel plate components. The vertical slide assembly contains a blade head (5) with a circular slicing blade (13) powered by a detachable motor (4). The vertical slide assembly is designed to be detachable from the horizontal slide assembly to allow for removal for daily cleaning. A rigid metal plate (22) which is the main base of the Doner Kebab Slicing Robot contains the horizontal slide assembly and is fixed to the top of the kebab rotisserie (29). The motor and drive assembly (25) for the rotation of the doper kebab is also contained within this main base plate. The slicing blade head runs on a wheel plate (3) which provides a vertical axis travel to the slicing blade head.

Abstract: Identification tags are allocated to devices comprising bus subscribers (12a-d) on a data bus (18). The bus subscriber devices are designed with receivers (24a-d) which are designed to receive wirelessly transmitted signals (31) from a transmitter providing the identification tags. These receivers are used to assign an identification tag to the bus subscribers temporarily or permanently before the bus is operation in a normal operating mode for the hob. The invention also covers a method and an apparatus for allocating identification tags to such bus subscribers.

Abstract: A probe for detecting at least one parameter during thermal treatment of a food product comprises a sensor arrangement suitable for detecting a value of said at least one parameter, at least one antenna for communicating said value to a control device for controlling said thermal treatment in the absence of connection cables, and a supply arrangement of a different type from the electrochemical type.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: Oven control system, including a display screen, a data input means and a calculation unit able to send instructions to the display screen and to receive instructions from the data input means, the said calculation unit including a means for grading cooking programs at least as a function of a first criterion of family of products to be cooked, of product to be cooked within a family, or of recipe or of method of cooking, and a means for adjusting the cooking program according to at least one second internal final criterion and one third external final criterion, the display screen being able to simultaneously display the selected values of the said criteria or the values of the said criteria currently being selected by a user, with a zone for displaying the values of the second and third criteria and which is designed to also display unselected values of the said criteria in such a way that the selected values can be read graphically, the said display zone being able to display a window adapted to each type

Abstract: A microwave heating system utilizes a microwave energy generator to provide microwave energy through wave guides to targets. The targets are microwave absorbers and thereby increasing temperature upon the contact of microwave energy. The heated targets then transfer heat to an area to be heated such as by conduction, convection or radiation depending on the particular embodiment. A sensor in the area to be heated provides an input to a controller for controlling the input of microwave energy to be directed to the target.

Abstract: A remotely programmable food product holding system includes a hand held computer (10) and a food product holding apparatus (12). The computer includes a processor (11), touch screen display (15), and a first communication interface (16). Data is entered into the hand held computer and transmitted to the food product holding apparatus. The holding apparatus includes a second communication interface, a timer system (18), and a temperature control system (20). The timer and temperature control systems are programmed by data transmitted from the hand held computer.

Abstract: Systems and methods for monitoring conditions that affect the quality of food being served. Conditions such as temperature and elapsed time affect the quality of food and the safety of food consumers. Various embodiments of monitoring systems can be incorporated with different types of food containers. Sensors such as temperature probes can provide temperature information about the container and/or the food being served. The monitoring system can use such information in conjunction with elapsed time information in various ways. The monitored information can be displayed generally “real-time,” or it can be stored for subsequent analysis. The monitored information can also be used to trigger an alarm or similar indicator when a condition detrimental to food-serving is present. Various embodiments of the monitoring system having such features can be packaged in various embodiments, including a self-contained unit and an assembly of modular components linked by wire and/or wireless connections.

Abstract: A heater unit is provided, the heater unit equipped with an induction heating coil and an electric heater selectively operated based on kind and state of a load of a cooking vessel placed on the heater unit. The kind is determined by an input current inputted when a load-type determination unit causes the induction heating coil to be operated and a resonance current flowing into the induction heating coil. The state is determined by a temperature change of the heater unit when a load-state determination unit allows the electric heater to generate heat, and the induction heating coil and the electric heater are selectively operated based on the determined kind and state of the load. Accordingly, a user needs not to scrupulously determine the kind of the cooking vessel and the electric cooker is not operated under a no-load state to prevent occurrence of safety accidents.

Abstract: A cooking apparatus and method of displaying caloric information, capable of calculating fat removed by cooking in terms of caloric value, and displaying the removed caloric value information to a user. The cooking apparatus includes a main body having a cooking chamber and a display unit, a dripping tray placed in the cooking chamber to collects fat discharged from the food during a cooking operation of the cooking apparatus, at least one weight sensor detecting the weight of the dripping tray, and a controller calculating the weight of fat collected in the dripping tray, the weight of which is detected by the weight sensor for the dripping tray, in terms of caloric value, and displaying the calculated result on the display unit.

Abstract: A cooking apparatus using barcodes, including: a barcode reader which reads a barcode including cooking information recorded in the barcode; a cooking information calculator which analyzes the basic cooking information based on an analysis rule for analyzing the cooking information and calculating a final cooking condition based on the analyzed cooking information; and a controller which controls elements of the cooking apparatus to perform cooking so as to achieve the final cooking condition.

Abstract: Disclosed are a cooking apparatus and a control method thereof, in which water remaining in a water feeding tube is rapidly removed when a water bucket storing water required to generate steam is separated from the cooking apparatus. The cooking apparatus includes a water bucket, a steam generator, a water feeding pump feeding water contained in the water bucket to the steam generator through a water feeding tube, a sensor unit to detect whether the water bucket is separated from the cooking apparatus, and a control unit controlling an operation of the water feeding pump based on a signal provided thereto from the sensor unit.