Abstract: Device and method for controlling a heater in a cooker, the device including a plurality of heaters, a relay part for supplying/cutting off a power applied to the heaters, a current detecting part for detecting a current value applied to the heaters, and a controller for controlling the relay part according to the current value detected at the current detecting part and a preset current value, to adjust a preset heater operation time period for the present cooking, thereby improving a quality of cooking by solving a deviation of operation power caused by variation of heaters and/or power by compensating the cooking time period.

Abstract: A high-frequency heating apparatus capable of simultaneously heating different kinds of objects to appropriate temperatures includes: a power feed portion provided on a right side wall forming a heating chamber; a mounting table on which to mount objects to be heated; a rotating support of an improved structure; a drive motor; a temperature detection means having an area in front of the power feed portion as a detection area; and a control means; wherein high-frequency radiation variations are formed by the power feed portion and the rotating support and, based on a signal from the temperature detection means, the control means identifies positions of the objects on the mounting table and controls the drive motor to move the lower-temperature object to where a high-frequency radiation is strong to eliminate insufficient heating of the object and to simultaneously heat a plurality of objects to appropriate temperatures.

Abstract: An oven includes both radiant cooking elements and a microwave cooking element that are controlled to reduce cooking time in relation to known radiant ovens. The oven is operable in a speed cooking mode utilizing radiant and microwave cooking elements, a microwave cooking mode utilizing only the magnetron, and a radiant cooking mode utilizing only radiant lamps. In addition, and using a time adjustment algorithm, the total energy into the food is maintained constant for input voltages in a range between about 108 Volts and 132 Volts to suitably cook food even when the input voltage varies.

Abstract: A microwave oven having an improved air outlet and humidity sensor mounting structure includes a body partitioned in its interior into a cooking cavity and a machine room, and a cooling fan installed in the machine room which draws atmospheric air into the cooking cavity while cooling a variety of elements installed in the machine room. In the microwave oven, an air outlet unit discharges air from the cooking cavity, and the humidity sensor senses a cooking atmosphere of the cooking cavity. This microwave oven further comprises a control unit which determines the conditions of food in response to automatically or manually inputted information, and controls the rpm of the cooling fan in response to the determined conditions of the food so as to improve the sensing performance of the humidity sensor.

Abstract: A microwave oven performs a cooking operation in one of several cooking modes having a first cooking time period and a second cooking time period. The first cooking time period is determined in accordance with an output value of a sensor which senses a state of air in a cooking cavity of the microwave oven. The second cooking time period is determined in accordance with the first cooking time period such that the first and second cooking time periods are expressed by a functional relation. The cooking modes include a standard mode with a standard second cooking time period, a high mode with a longer cooking time than the standard second cooking time period, and a low mode with a shorter cooking time than the standard second cooking time period.

Abstract: An induction-heating cooking device includes: an insulating plate which is partially or entirely light-transmissive, and on which an object to be heated is placed; a heating coil provided under the insulating plate, for heating the object to be heated; a display section for indicating a portion to be heated by the heating coil through the insulating plate; and an output control section for controlling electrical conduction to the heating coil, wherein the display section includes a light emitting section which is provided in the vicinity of a magnetic flux generated by the heating coil, and the light emitting section is laid and connected radially along a radial direction of the heating coil for indicating a portion to be heated by the heating coil.

Abstract: A programmable cooking system comprising a plurality of programmable cooking devices and at least one data key. Each data key is provided with a data memory for storing program data corresponding to sequences of cooking operations, and the data memory is divided into a plurality of parts each corresponding to a respective one of said cooking devices. Each programmable cooking device includes a programmable control for controlling the cooking device to carry out sequences of cooking operations each of which may use a different cooking power and cooking time duration. Each programmable cooking device further includes a key aperture adapted to receive one of the data keys and a data reader arranged to read from the data key program data from that part of the data memory corresponding to the cooking device, and pass the program data to the programmable control of the cooking device thus making the appropriate sequences of cooking operations available to the cooking device.

Abstract: A process for controlling a cooking operation in a microwave oven as well as a microwave oven therefor. Subsequent to a heating step at full power for bringing cooking liquid to the boil, foodstuff which is to be cooked is added, whereupon continued moisture sensor controlled heating begins, initially at full power, until boiling resumes, whereupon moisture sensor controlled simmering/boiling takes place during a cooking time. During an initial time period of the continued moisture sensor controlled heating, the moisture sensor action is inhibited.

Abstract: Generally speaking, a latching valve is easily installed in the path of gas flow on a gas grill. Once a grill is turned on, an automatically activated on/off switch activates a electric timing device, which begins monitoring time. The timing device is adjustable by the user to set the amount of time it will accrue prior to sending power to a latching valve, terminating the gas flow. So, if a gas grill is inadvertently left on, the latching valve will receive power and be closed, saving fuel and preventing a possible hazard. At this point a reset button on the timing device must be pressed to reopen the latching valve. But, if a gas grill is used and shut off prior to that time set by the timing device no action will result from the Gas Grill Propane Monitor.

Abstract: A heating chamber has a width in a direction of a two-head arrow X, a depth in a direction of a two-head arrow Y and a height in a direction of a two-head arrow Z. An infrared sensor includes 25 infrared detection elements each having a field of view. Since the 25 infrared detection elements are arranged, five by five in directions Y and Z, on the heating chamber's bottom plate there are projected a total of 25 fields of view, five by five in directions Y and X. Thus the bottom plate has any area thereof covered by one of the 25 fields of view.

Abstract: A counter-top electric oven includes a base, an oven housing supported on the base, and a power head detachably connected to the oven housing. The power head includes a heating unit for generating and directing heat into the oven housing. At least one handle is formed on the power head, and a power interrupting device is operatively provided in the handle for disconnecting power to the power head. The power interrupting device is activated when the handle is grasped by a user.

Abstract: The invention relates to a method for regulating a controlled atmosphere for the storage of plant products in at least one storage or transport room. The inventive method comprises the following steps: a) measuring, at at least two different intervals, the concentration of at least one trace gas that is produced by the plant products and whose share in the controlled atmosphere is less than 1%, b) deriving from the sequence of at least two measured values the degree of the change in concentration of the trace gas as a measure for the rate at which the plant product produces said trace gas, c) determining the adjustment values for the composition of the controlled atmosphere depending on the degree of the change in concentration of the trace gas, and d) adjusting the composition of the controlled atmosphere in accordance with the adjustment values.

Abstract: A cooking configuration includes a cooker having at least one control unit for controlling heat output of the cooker, an operating unit and a display unit each connected to the control unit, and a cooking space. The configuration also includes a cooktop having a sensor unit for weighing articles set down on the cooktop and establishing a weight measurement and a data line connecting the cooker to the cooktop. The sensor unit is connected to the control unit and communicates the weight measurement to the control unit. The cooker or the cooktop has an operating element for transferring the weight measurement from the sensor unit to the control unit. The operating element is connected to the control unit and the sensor unit and is disposed in the cooker or the cooktop.

Abstract: A microwave oven accumulatively counts a cooking time by decreasing the cooking time where an actual cooking operation is not carried out, and various electrical parts, including a high voltage transformer, are cooled. The microwave oven increases the cooking time where a power relay of the microwave oven is actually driven and the cooking operation is carried out. Accordingly, the microwave oven counts the cooking time in consideration of cooking conditions. Additionally, the microwave oven decreases an output power level where the counted cooking time has reached a preset overheating prevention time, and compulsorily recovers the output power level to perform the remaining cooking operation where a cooling period has elapsed.

Abstract: A microwave oven determines an appropriate time to stop heating even if multiple food items are placed in the heating chamber. After any position on the bottom surface of the microwave oven reaches 75 deg C., a search is made for any other position having a temperature of at least 70 deg C. If such a position is detected, heating is concentrated on that position until it reaches 75 deg C. When all food-containing positions in the microwave oven have reached a temperature of at least 75 deg C., the heating operation performed by the magnetron is stopped.

Abstract: The microwave oven includes an infrared sensor for detecting the temperature of a food within a heating chamber. The infrared sensor has a field of view within the heating chamber. The infrared sensor is capable of moving the field of view. The food is often placed in the central region of the heating chamber. Therefore, when cooking is started, the field of view of the infrared sensor first scans the central region of the heating chamber.

Abstract: A system of intelligent appliances coupled by common household power lines or wireless links. In particular, the system includes one of more of a kitchen console, a breadmaker, a slow cooker, and a rice cooker/steamer. One or more of the appliances serves as a system controller and may include a further communications interface for coupling to an external communications network, such as the telephone network. The system can thus be accessed and controlled remotely. The system can also communicate with and obtain information from remote sources such as Internet-based facilities.

Abstract: A stream (A) of first foodstuff has a first pH and a stream (B) of second foodstuff has second pH. The first pH and second pH are oppositely related to a third or target pH for the foodstuff such that one pH level is above the target level while the other pH level is below the target level. The two streams (A) and (B) are combined in a proportion to produce a combined or third foodstuff at the target pH. One or both of the first pH and second pH are sensed or otherwise determined, preferably on a continuous basis, and then these pH values are used to determine the proportion at which the stream of first foodstuff and stream of second foodstuff are combined and mixed. Particularly, the pH modification can be loosely controlled to produce an over-modification in the first foodstuff and then the stream (B) of second foodstuff may be combined with the stream (A) first foodstuff to produce a stream (C) of material having the target pH.

Abstract: A food dishing robot system capable of dealing with dishing operations of foods of various characteristics. Trays are supplied to vicinities of food dishing robots RB1-RB3 by food supplying lines L1-L3. Four food conveying containers are placed on each tray. Each of the robots RB1-RB3 handles a food conveying container containing a food on the tray to move the food conveying container over a lunch box supplied by a lunch box supplying line L4 at a predetermined position, and dishes the food on a predetermined space in the lunch box. The food contained in the food conveying container is discharged through a cutout or an opening formed at a side thereof by inclining the food conveying container. The food conveying container may have a bottom plate to be opened/closed or the robot may have an auxiliary member in the form of scoop to forcedly discharge the food from the food conveying container. After completing the dishing of the food, the food conveying container is returned on the tray.

Abstract: A programmable apparatus and method for controlling the time and temperature of a cooking or baking cycle. The apparatus comprises; a cooking or baking appliance, such as a conventional stove, broiler, conventional oven, convection oven, microwave oven or barbeque; a data storage and processing device such as a microprocessor or computer; a program stored in the microprocessor or computer for processing a code to control the time and temperature of the cooking or baking cycle; a device for entering the code into the microprocessor or computer; and a code which is provided by a party other than a user of the apparatus. In a first aspect of the invention, the code is a bar code on a food package and the device for entering the bar code is a scanner which is in the interior of the programmable apparatus. In another aspect of the invention, the code is entered at a remote location, such as an internet site, transmitter or a telephone apparatus.

Abstract: A cooking appliance, such as a stove or oven, includes a food-heating unit having a computer-controlled temperature controller and an Internet-accessing appliance computer having a computer program. The program downloads a cooking recipe from the Internet. The recipe includes a food list and pre-cooking directions which are displayed to a user and also includes a cooking temperature schedule which is used by the temperature controller of the food-heating unit. A cooking system includes the cooking appliance and an Internet-accessible host computer containing cooking recipes.

Abstract: A microwave oven, and method of controlling the same, including a magnetron generating high-frequency waves and a sensor detecting the environmental state of air in a cooking cavity. During a first cooking time, outputs of the sensor are sampled at predetermined periods, with the duration of first cooking period being calculated, by a controller, based on the result of the sampling. Thereafter, a second cooking time is calculated, by the controller, based on the first cooking time and the kind of food. A cooking operation is then completed for the second cooking time.

Abstract: The present invention is a technique and apparatus for providing preferential enhancement of an artery of interest relative to adjacent veins and background tissue by correlating the collection of a predetermined portion of data of a magnetic resonance contrast image during the arterial phase of the magnetic resonance contrast enhancement. The arterial phase of the contrast enhancement may be described as a period of a maximum, substantially elevated, or elevated contrast concentration in the artery of interest relative to adjacent veins.

Abstract: The present invention relates to an oven that includes both radiant cooking elements and a microwave cooking element. The cooking elements are controlled to provide reduced cooking time as compared to known radiant ovens, yet a wide variety of foods can be cooked in the oven. The oven is operable in a speed cooking mode wherein both radiant and microwave cooking elements are utilized, a microwave only cooking mode wherein only the magnetron is utilized, and a radiant only cooking mode wherein only the lamps are utilized.

Abstract: The present invention comprises an improved device and method for automated cooking foods with a liquid such as water.

Abstract: A speed cooking oven includes a combination of radiant cooking units and a microwave cooking unit manually controllable using a rotary dial input selector coupled to a control panel for user selection of desired oven features. An alphanumeric display displays prompts and information to guide users through a feature selection process. A microprocessor executes a cooking algorithm based upon user defined constants entered via the rotary dial according to prompts on the alphanumeric display.

Abstract: A food preparation system, a controller, a computer readable memory, and a method for providing precise on-line control of a heat transfer process on a food item is disclosed. The food preparation system comprises a heating and/or cooling chamber, a sensor, and a controller. The chamber is configured to transfer heat to or from the food item during a phase of the heat transfer process. The sensor is configured to sense an actual temperature in the heating and/or cooling chamber at each real time epoch of the phase. The controller is configured to control the heating and/or cooling chamber according to a scheduled time-temperature profile over the phase. It is also configured to, at each real time epoch of the phase, simulate an internal temperature in the food item based on the sensed actual temperature at that real time epoch. It is further configured to terminate the phase when the simulated internal temperature at a particular real time epoch reaches a target internal temperature.

Abstract: Method for controlling defrosting in a microwave oven having an infrared sensor, including the steps of (a) controlling a first defrosting up to a preset temperature upon reception of defrosting key application from a user, (b) turning over frozen food upon completion of the first defrosting, and (c) periodically detecting a surface temperature of the turned over frozen food by using the infrared sensor, and controlling a second defrosting according to the detected surface temperature and temperature variation, whereby permitting an optimal defrosting of the frozen food by making voltage application condition control according to the periodic detection of a surface temperature of frozen food by an infrared sensor, not only in the first defrosting when one side of the frozen food is heated, but also in the second defrosting after the turn over of the frozen food, and to prevent a pre-mature, or excessive defrosting by making defrosting control based on the surface temperature and the temperature variation of t

Abstract: Quantitative cooking device including an electronic scale, a heater disposed on the electronic scale and a container to be heated by the heater. The heater is electrically connected with the electronic scale which controls powering on/off of the heater. The electronic scale compares the measured actual weight with the preset value. When the measured actual weight is equal to the preset value, the heater is powered off to stop heating the container. Therefore, the cooking will be stopped in accordance with the preset value and a quantitative cooking effect is achieved.

Abstract: A cooking appliance includes a controller which calculates a desired percentage of hot air convection and microwave energy needed to perform a cooking operation based on selections made by a user through a menu driven display. The display prompts a user for a programming inputs, while also displaying operational information to the user as needed. The programming options enable the user to select between various different cooking operations and also provides for appealing cooking sequences to be stored as cooking recipes. As needed, certain pre-cooking functions are automatically performed, such as heating or cooling of the oven cavity, as needed.

Abstract: The present invention relates to a method of processing fish in a food processing unit (72), which method comprises the following steps: thawing (44, 62) during a thawing period by ejecting steam and water within the food processing unit (72) while continuously re-circulating air, cooking (46, 64) during a cooking period by firstly discontinuing ejecting water while continuing ejecting steam into the food processing unit, and secondly re-circulating air to maintain the ambient temperature at a predetermined temperature, cooling (48, 66) during a cooling period by discontinuing ejecting steam while ejecting water and continuously re-circulating exterior air communicated to the food processing unit (72). The food processing unit (72) is calibrated for determining the duration of the thawing, cooking, and cooling periods by using a temperature sensitive device to measure a core temperature of the fish and to establish the duration of the three periods according to the core temperature.

Abstract: A microwave oven and a controlling method therefor employ a data receiving section connected to an external device which is connectable to the Internet to receive cooking data from the external device, and a driving section for performing the cooking operation by using the cooking data received from the Internet. The microwave oven also includes a memory for storing the cooking data received from the Internet. A user can select and cook his/her desired cooking menus from a wide range of cooking menus provided by the Internet, and can also adjust, replace and store the cooking data received from the Internet as he/she pleases.

Abstract: A conveyer-belt sushi control system, in which an amount of sushi distributed by a conveyer belt can accurately be counted, is provided as follows. A plurality of menu stands are mounted on a conveyer-belt table. A menu stand is followed by a plate on which sushi of a kind described on the menu stand is arranged. When the menu stand passes near a sensor, the sensor detects information output from the menu stand (e.g. electric wave for specifying a kind of sushi passing by subsequent to the menu stand). The sensor counts the number of passing-by plates until it detects the next menu stand, enabling counting of the amount of sushi per kind.

Abstract: An improved breadmaker capable of maintaining the freshness of the bread baked for a period of time. A temperature sensor and a humidity level sensor located inside the breadmaker monitor the ambient conditions inside the baking chamber. In response to these sensors, a controller operates one or more heaters and humidifier to maintain a predetermined temperature and humidity level inside the baking chamber.

Abstract: A continuous oven cooking system, a controller for use in the continuous oven cooking system, and a method performed by the controller are disclosed. The system, controller, and method are used to administer a continuous oven cooking process performed on a line of food items and provide on-line handling of a deviation in a specific scheduled parameter during the process. In addition to the controller, the continuous oven cooking system includes a oven. The controller controls the oven in performing the process according to scheduled parameters. When a deviation in the specific scheduled parameter occurs, the controller identifies those of the food items that in response will have (a) an accumulated lethality predicted to be delivered to them during the continuous oven cooking process that is less than a target lethality, or (b) have a core temperature at the end of the continuous oven cooking process that is less than a target core temperature.

Abstract: A data obtaining method for a microwave oven for processing a cooking status of food detected by a sensor into data, including the steps of: detecting data from food for a predetermined time period; calculating a summation of the detected data; and subtracting data about characteristics of the microwave oven which are prestored in the microwave oven from the detected data.

Abstract: An electronically controlled cooking apparatus for preparing and cooking food, such as a roaster oven, includes a main body having a bottom portion or base with sidewalls extending upwardly therefrom, a cover for covering the main body of the cooking apparatus, and a control assembly for controlling operation of the cooking apparatus that is mounted to the bottom of the base in a recessed pocket formed therein. The control assembly is mounted in the recessed pocket in a spaced apart relationship such that there is a gap between the control assembly and the recessed pocket, allowing air to circulate around the control assembly for keeping the control assembly and its internal circuitry cool. The control assembly includes a control panel covering the front of the recessed pocket and extending outwardly therefrom.

Abstract: A substantially constant load impedance electrical heater has been provided. The heater is comprised of two sections, a first heater and a second heater. The first heater is continuously “on” to provide the bulk of the heat. A second heater is selectively engaged to provide slightly more heat to the medium, heating the medium to the desired temperature. The output temperature of the heated medium is maintained by controlling the duty cycle of the second heater. More drastic changes in temperature are accomplished by changing the power continuously dissipated by the first heater. The greatest heating control is obtained by defining the first and second heaters as subsets from a bank of selectable heater elements. A method of minimizing fluctuations in the loading of a high-wattage electrical device is also provided.

Abstract: The invention relates to a device (1) for producing bakery products (2). It has an oven (4) closed off by a door (5) and a heating device (7) which heats the oven (4). A delivery device (10, 31) is also provided for a fluid (11), along with a discharge element (12) arranged in the oven (4), a storage container (22) and a conveyor device (20) for the fluid (11). A sensor (8, 9) is arranged in the oven (4) for detecting at least one actual value for a temperature in the oven (4) and which is connected to a control device (16). The latter is also connected to the heating device (7), the delivery device (10, 31) for the fluid (11) and an energy source (21). At least one other sensor (8, 9) is provided in the oven (4) for detecting an actual value of the humidity and is connected, along with a clock timer (30), to the control device (16).

Abstract: In a sake/milk heating process, the field of view of an infrared sensor is moved by a predetermined pattern in a heating chamber as an initial search. When the field of view is fixed after the initial search, if the temperature variation of an object within the field of view after a predetermined time has passed is equal to or lower than a specified value, various determinations are made, and the field of view of the infrared sensor is again moved in the heating chamber as a re-search. Thus, even if the field of view is fixed at a position where no food item is placed for some reason in the initial search, the field of view will not be fixed in the incorrect position and can be moved again.

Abstract: A temperature-regulating induction heating system is provided which comprises an induction heater (20) having apparatus (36, 38, 40) for receiving RFID transmissions and an induction heatable object (22) with an RFID tag (50). The heater (20) includes a component (28) for generating a magnetic field, control circuitry including a microprocessor (32) coupled with the component (28) for selectively initiating and terminating generation of a magnetic field; the receiving apparatus (36, 3 8, 40) provides information to the microprocessor (32) causing initiation of a heating algorithm for the object (22). In preferred forms, the tag (50) and apparatus (36, 38, 40) are designed for two-way information transfer, thereby permitting continuous updating of the information carried by tag (50). In this way, if induction heating of the object (20) is interrupted, it maybe resumed to nevertheless achieve a desired regulation temperature.

Abstract: A halogen heater control apparatus of a microwave oven and a method thereof, comprises a plurality of halogen heaters which are connected to a utility AC power source, and a halogen heater switching unit. The halogen heater and incrementally alters infrared wavelengths from the halogen heater, and a microcomputer controls the operation of the halogen heater switching unit. The present invention is capable of optimum foodstuff heating and cooking by incrementally altering and controlling the infrared wavelengths from the halogen heater by controlling the utility AC power source duty cycle to the halogen heater in accordance with control signals generated by the microcomputer.

Abstract: A control system includes a variety of structures including a steam table having a reservoir with heating elements, a water level temperature probe, a safety lower temperature probe, upper overflow probes for use in filling, lower safety probes, and normal water level probes; a thermal cabinet, ice machine and other thermal devices. The controller utilizes at least one of relay shaking, probe movement checking, probe feedback checking, disappearing equipment, water working system, air flow factoring, best verifiable logic, pulse cooling, AC energy sensor analysis, cooling potential sensor analysis and pulse heating to keep the heating elements at a more even temperature during the heating process and reduce extreme thermal cycling. In addition, the system can locate intermittent problems and display the problems to workers or management, or to a central controller to initiate action in advance to repair the problem before it causes a breakdown in the equipment.

Abstract: A compact rice cooker with excellent rice cooking performance while preventing boiling-over is presented. This rice cooker includes a main body 31, a lid for covering the top of the main body, an inner pan detachably accommodated in the main body, a bottom heating coil for induction heating of the inner pan, a control unit for controlling high frequency power to be supplied to the bottom heating coil, and a rice gruel detecting unit disposed in a steam tube of the lid, and therefore electric power supply is controlled by the control unit depending on the detection state by the rice gruel detecting unit. The rice gruel detecting unit makes use of movement of the float due to the rise of rice gruel, and the lid is formed in a compact size, and boiling-over is prevented, so that tasty rice can be cooked.

Abstract: Temperature self-regulating food delivery systems are provided having a magnetic induction heater (32, 126) and an associated food container (76, 124) equipped with an essentially permanent ferromagnetic heating element (82, 100, 128). The heater (32, 126) and heating elements (82,100, 128) are designed so as to heat the element (82, 100, 128) to a user-selected regulation temperature when the elements (82, 100, 128) are coupled with the heater's magnetic field, and to maintain the temperature in the vicinity of the regulation temperature indefinitely temperature regulation is a heating achieved by periodically determining at least two parameters of the heaters resonant circuits related to the amplitude of the resonant current passing therethrough during heating and responsively altering the field strength of the magnetic field. Preferably, the value of the resonant circuit amplitude and the rate of change of the amplitude are determine.

Abstract: The invention is directed to an apparatus for identifying a subject medium from several possible subject media within a cooking device, such as deep fat fryer. The apparatus contains one subject medium within the cooking device and has a controller, which includes a timer, and generates a conductivity signal. The apparatus also includes a conductivity measuring device which receives the conductivity signal and measures a conductivity value device in response to the conductivity signal. The controller determines the subject medium's composition by comparing the measured conductivity value to predetermined conductivity values for the known group of subject media.

Abstract: In a microwave oven, a turn table rotates once in a period TX. During one rotation of turn table, a control circuit usually detects six pulse signals. Control circuit detects a weight of food placed on turn table based on detected intervals TA, TB, and TC of pulse signals. Note that, if six pulse signals are not detected during one rotation of turn table, the control circuit retries detection of the pulse signals and detects the weight of food placed on turn table based on TA, TB, and TC for a subsequent rotation of turn table.

Abstract: A manufacturing apparatus produces defined lengths of meat or other filling materials for taquitos, enchiladas, burritos, and other rolled, wrapped, or folded tortilla foods. This apparatus includes a small, upper, filling conveyor that operates in parallel with a large, lower, tortilla conveyor. Other components include an extruder, nozzle, cutter, and various sensors that produce output signals indicating tortilla and filling position. Encoders are also provided to represent position and/or movement of at least the upper conveyor. According to the sensor outputs, a controller regulates operation of the upper conveyor, extruder, and cutter to produce and then accurately deposit segments of filling material upon tortillas as they pass by upon the lower conveyor. As needed, the controller (1) advances, reversed, and/or stops the upper conveyor, (2) directs the pump to start/stop filling production, and (3) regulates the cutter to cut extruded filling material.

Abstract: An oven for cooking a food product, at least partially by hot gas flow and at least partially by microwave energy, includes a housing defining a cooking chamber for receiving a food product for cooking, and a conduit for providing gaseous communication outside of the cooking chamber, between the chamber bottom and the chamber top, the conduit also serving as a hot gas plenum. Preferably the conduit has a free volume of space less than the free volume of space of the cooking chamber, and the oven has custom cooking and/or custom finishing capabilities.

Abstract: A method for compensating cooking time of a microwave oven which sets an exact reference voltage and automatically controls cooking time in accordance with variation of an input voltage, includes the steps of: setting the reference voltage based on the input voltage regulated to a rated voltage in a state that power is applied or a load is driven and storing the reference voltage in a memory; checking a level of a currently input voltage; and calculating compensating time in accordance with a difference value between the currently input voltage and the reference voltage. Thus, it is possible to minimize dissatisfaction of a user due to voltage variation.