Abstract: An automatic control system for regulating the cooking process of a food product where it reaches the desired result respective of the initial temperature of the food product, its moisture content or quality. The invention solves the problem by using the characteristic breakpoints (2,3,4,5) that, whereby the adding of heat, occurs on one or two temperature curves (12,13) obtained at different measuring points, when the temperature again rises after the temperature drop of the heat transportation of medium after the insertion of the food product with a lower temperature than the heat transportation medium or when water transites from solid to liquid form (2,3) and from liquid form to steam (4,5).

Abstract: An apparatus and method for detecting the presence or absence of a container cover and for determining how much food is present in a microwave oven. The apparatus includes a sensor for sensing the state of an exhaust from the heating chamber in the microwave oven, and a sensor output processor for processing a signal from the sensor, calculating cooking information according to the signal, and identifying the presence or absence of a container cover and determining how much food is present by utilizing the cooking information and inputted cooking time information to provide a control signal for controlling a heating time of said heating chamber.

Abstract: A method for converting standard conventional oven cook times and temperatures to convection oven cook times and temperatures to operate a thermal convection oven is provided. The method has the steps of providing a thermal convection oven having an oven cavity, a heating element, a control panel for inputting cooking parameters, a converter for converting a standard conventional oven cook time and temperature to a convection oven cook time and temperature, the converter being connected to the input control panel, and having controls connected to the converter and also connected to the heating element for operating the thermal convection oven.

Abstract: An intelligent cooking system includes cooking implements such as saucepans, stockpots, etc., having a temperature sensor for sensing either the temperature of the cooking implement or any contents located therein. A plurality of heating surfaces each have a surface for supporting and transferring heat to the cooking implements. A temperature control knob for setting a desired cooking temperature and a timer control knob are also provided. A controller is operably connected to the temperature control knob, the timer control knob, the heating surface, and the temperature sensor via infrared for controlling the temperature of the heating surface based on temperature signals received from the sensor and the desired cooking temperature. Each of the cooking implements and each of the heating surfaces are distinguished by the controller so as to track the movement of any of the cooking implements between one or more of the heating surfaces.

Abstract: Disclosed is an automatic temperature controlling method of an electric rice cooker capable of approximately cooking rice at a set temperature. A reference temperature of an internal pot is pre-set according to a time passage so that the rice can approximately be cooked at the set temperature by controlling the heater operation period. Therefore, a change in the state a boiled rice due to an outside influence may be prevented.

Abstract: A method for automatically controlling cooking by using a vapor sensor in a microwave oven is disclosed. The method for automatically controlling cooking air-cools the cavity for a predetermined time by means of the driving of a fan motor during the automatic cooking operation, and respectively compares magnitude and phase of a signal-processed detecting signal supplied from a detecting signal processing circuit section with magnitude of reference detecting signal and values of reference phases in order to discriminate the polarity of the signal-processed detecting signal. Also, the executing time of the air-cooling operation related to a cooking chamber, which is additionally provided in response to the discriminated polarity, is discriminately adjusted.

Abstract: Apparatus for automatic cooking of a cooking object in a cooking apparatus, such as a microwave oven, in which a surface temperature of the cooking object is accurately detected for automatic cooking of the cooking object, is disclosed, including infrared radiation extracting part having an angle of view of a predetermined form toward one side of the turntable for extracting an infrared radiation radiated from a surface of a cooking object; and temperature detecting part having a window with an elliptical angle of view for reception of the infrared radiation for detection of a temperature of the surface of the cooking object.

Abstract: A bake stuff cooker 10 includes: a main body case 1; a mount plate 2 attached on an upper surface of the main body case 1 for mounting a cook stuff; a heating plate 3 pivotally switchable between a facing position facing the mount plate 2 to form a gap corresponding to the thickness of the cook stuff above the mount plate 2 and a separating position separating from the facing position; the heating plate 3 forming a heating face on an upper surface and/or a lower surface thereof; a lid 5 for forming another gap corresponding to the thickness of another cook stuff above the heating plate 3 and for covering the heating face 31a on the upper surface of the heating plate 3; an induction heating coil 11 for heating the heating face; a control unit 9 for controlling to drive and stop the induction heating coil 11; and a thermistor 92 for detecting a temperature of the heating face, wherein the control unit 9 is provided with a drive time setting circuit 93 for setting a drive time of the induction heating coil 11 in

Abstract: An on-line method for the continuous generation of alkali metal salts includes continuously reacting a source of acidity, a liquid having a low pH value, with a source of alkalinity, a liquid having a high pH value, while continuously monitoring an electrical parameter of the resultant in salt which is indicative of its pH value. The monitored value is used to adjust the relative flow rates of the input liquids so as to dynamically maintain the pH value of the resultant salt within a predetermined range. In an apparatus, the input liquids can be continuously supplied to a reacting element and the conductance of the resultant salt monitored for purposes of providing feedback control signals to adjust one or more flow rates.

Abstract: A microwave oven has a food tray which can be both rotated and elevated. A weight sensing unit senses the weight of the tray and any food thereon, for controlling the operation of a tray elevation/rotation mechanism. The tray is not elevated if the weight of the food is detected to be greater than a predetermined elevation weight, in order to prevent excessive pressure from being applied to the elevation/rotation mechanism and the weight sensing unit. If the weight of the food is detected to be greater than a maximum possible cooking weight, no cooking is performed, and an error signal is displayed.

Abstract: A microwave oven includes a microwave oven chamber in which food is cooked, an input unit for selecting modes of operation and other options, a control unit for driving the microwave oven by a driving signal input from the input unit, an oscillator for generating microwave in the chamber according to the driving signal from the control unit, a sensor unit for detecting a level of vapor generated from the food being cooked and outputting a detection voltage signal corresponding to the detection, and an indicator unit for continuously indicating the cooking state of the food according to the detection voltage signal as the cooking state progresses.

Abstract: A microwave oven and a cash register system of a store in which an employee of a store, who is requested to operate the microwave oven, can run the store efficiently while reducing the waiting time for shoppers and suppressing losses deriving from incorrect operation of the microwave oven. The microwave oven includes an irradiator for irradiating microwaves to heat articles, an article information reader for reading article information from an article information recording medium arranged on the surface of the article, and a heating control unit for controlling the irradiator to operate at a condition determined based on the article information read by the article information reader.

Abstract: A method and an electronic control unit for determining and optionally displaying the remaining time in a treatment program in a household appliance include superposing an initializing test program segment on the treatment programs in order to determine an "installed heating capacity" parameter that determines a gradient. To that end, a defined quantity of the medium is heated with an electrical heater for a predetermined period of time. The "installed heating capacity" parameter and/or a comparison value corresponding to its magnitude is calculated from the attained temperature increase, the defined quantity of the medium and the known period of time and is stored as an operand in a nonvolatile memory for later remaining-time determinations.

Abstract: In an automatic cooking controlling apparatus and method for a cooker, the apparatus includes a turntable installed within a chamber of the cooker for placing a to-be-cooked object thereon, an infrared filter for filtering only the infrared wavelength bands reflected from the to-be-cooked object, an infrared adjusting lens means for adjusting the wavelength filtered by the infrared filter, a magnetron for heating the to-be-cooked object, a driving motor for rotating the turntable, a thermopile sensor for detecting an infrared signal generated from the to-be-cooked object, a signal processor for processing the signal detected from the infrared sensor, and a controller for controlling the oscillation mode of the magnetron.

Abstract: A heating apparatus such as a microwave oven includes a magnetron supplying microwaves into a heating chamber so that food accommodated in it is heated and a microcomputer-based control circuit. The control circuit discriminates the food among three conditions, that is, a first condition in which the food is not wrapped in a wrap film, a second condition in which the food is wrapped in a wrap film, and a third condition belonging neither to the first nor to the second condition. Based on the results of discrimination, the control circuit calculates a remaining heating time.

Abstract: A microwave oven includes at least two sensors for detecting heat rays emitted from the food which is being heated, a signal processor for obtaining a precise surface temperature of food, irrespective of the deviation of distances between the sensors and food, using output signals from the sensors, and a controller for receiving the output signal of the signal processor to recognize the cooking status of the food and controlling the heating of the food in accordance with the recognized cooking status.

Abstract: A sensor based automated cooking apparatus is provided. A humidity sensor measures the moisture content within a cooking cavity. An output of the sensor is provided to a digital filter to remove noise therefrom before being passed to a feature extractor which performs a data compression step and extracts salient features relating to the shape of the humidity versus time characteristic. The parameters are analyzed by a neural network to estimate a degree of doneness of the food. A controller uses the degree of doneness to estimate the remaining cooking time and appropriate power level. The cooking apparatus then operates in an open loop mode for the remainder of the cooking time using the appropriate power level.

Abstract: Disclosed is a control circuit for an electric cooker. In the control circuit of the electric cooker, a voltage selection supply rectifies a selected voltage, and applies it to a voltage sensor. The voltage sensor compares the voltage from a power supply controller with a reference voltage from a time proportion temperature controller, and applies the result to a temperature controller. The temperature controller has a time controlling resistor. The time proportion temperature controller generates a time proportion control signal having a constant period, and applies the time proportion control signal to the power supply controller. Simultaneously, a switching mode temperature controller having a thermal sensor generates a heater control signal according to a heater temperature sensed by the thermal sensor, and the heater control signal to the power supply controller.

Abstract: A method for controlling cooking by using a vapor sensor in a microwave oven measures and records a magnitude of a detecting signal from the vapor sensor in response to water vapor generated from food subjected to heating. When the temperature of food is judged to exceed a predetermined temperature on the basis of the measured magnitude of the detecting signal, a control section compares the average magnitudes of the detecting signals from the vapor sensor with reference magnitudes to judge whether the temperature of food subjected to heating corresponds to a reasonable temperature. If the temperature of food is lower than the reasonable temperature, the food is additionally heated for a preset time. Thus, the outputs of the vapor sensor varied according to the sizes of containers filled with food are selectively controlled to prevent the malfunction of the vapor sensor caused by the different sizes of containers.

Abstract: Disclosed is a method capable of controlling read-time of a humidity sensor of a microwave oven so as to void interference by other parts in the microwave oven or exterior apparatuses, and thereby sensing an accurate humidity value in the microwave oven. In the method, one period of a frequency of an electric power is divided into a first section and a second section according to an outer interrupt signal. The humidities are sensed by predetermined times respectively in the first section and the second section, and then a noise count is increased in a corresponding section when a difference between a maximum value and a minimum value in each section is larger than a predetermined reference value. The obtained noise counts are compared, and then one section having less noise count is determined as a humidity sensing read time section.

Abstract: This invention relates to a process and a device for controlling power for a circuit comprising a resonant inverter intended to supply a variable impedance load comprising an inductive component. The invention renders the active power consumed by the load independent of the nature of the load by producing an error signal that is a function of an average value of a current passing through power transistors of the inverter, this error signal being used to control a power modulator controlling the switching of the power transistors. Such a process and device finds particular application to a circuit for controlling power supplied to an inducer and a cooking utensil.

Abstract: Disclosed is a method capable of controlling read-time of a humidity sensor of a microwave oven so as to avoid interference by other parts in the microwave oven or exterior apparatuses, and thereby sensing an accurate humidity value in the microwave oven. In the method, the humidity sensing read time is determined in a rest section at which the oscillation of microwave by the magnetron is instantly interrupted, and thereby a safe and reliable humidity sensing value can be sensed.

Abstract: An automatic cooking apparatus with a control apparatus prepares various food items by combining plural kinds of food stuffs. The apparatus is formed of a plurality of delivery devices, each storing one kind of food stuff and delivering the same; a transport device situated under the delivery means for transporting a food item during preparation to the delivery device; an input device for inputting data including a menu, combination ratios of the food stuffs for various food items and number of food item to be prepared; and sensors situated in the respective delivery devices and electrically connected to the input device. Each sensor detects deficiency of the food stuff stored in each delivery device. A control device is connected to the delivery devices, the transport device and the input device. When one food item can not be prepared by deficiency of the food stuff, the control device checks if a food item which can be prepared without the deficiency food stuff has been ordered.

Abstract: A vegetable freshness sensor production method and a freshness keeping device using the sensor are disclosed. The sensor senses gases generated by vegetables, thus to not only sense freshness of the vegetables but also sense decayed state of the vegetables. The vegetable freshness keeping device appropriately controls temperature, pressure, humidity, O.sub.2 /CO.sub.2 and quantity of anion in the vegetable store room in accordance with sensing result of the sensor, thus to keep freshness of the vegetables for a long time. In order to produce the gas sensor, a mixture of a metal catalyst and a sensing material is calcinated and mixed with an organic vehicle, thus to form a paste. The paste is coated on an electrode surface of an alumina substrate, thus to form a sensing layer on the substrate. The substrate, after being sintered, is subjected to a wire bonding and to a packaging, thus to form the gas sensor.

Abstract: An electronic control for a heating apparatus and specifically a deep fat fryer is provided. The electronic control includes a temperature sensor for sensing the temperature of a cooking medium during a cooking cycle. Cooking medium temperature sensed during the cooking cycle is utilized as a pointer to one of a plurality of time compensation values for corresponding temperatures stored in a memory. The time compensation corresponding to the sensed cooking medium temperature is retrieved from the memory and adjusted by an offset value determined in accordance with the setpoint temperature to obtain an adjusted time compensation value. The adjusted time compensation value is utilized in the adjustment of the cooking time.

Abstract: An electromechanical cake decorating apparatus comprising a turntable and base for supporting a cake, a weight sensing circuit for determining the weight of the cake supported by the turntable and for outputting an analog voltage signal proportional to the weight of the cake, signal processor for receiving the analog voltage signal and for converting the analog voltage signal into display information which can be displayed on a digital display, and a digital display for receiving the display information and for displaying a digital number which corresponds to the weight of the cake supported on the turntable.

Abstract: Cooking device which requires a lesser amount of data for preparation of a menu necessary to be pre-memorized and which can use a memory having a small capacity. The cooking device (breadmaking device) is provided with a transformation means which transforms a menu number set by a menu set means to the binary digit data having a fixed bit length, and a control data preparation means in which a cord which is able to show the transformed binary digit data by a fixed bit number when the above binary digit data is divided to each fixed bit number, is allowed to correspond to a parameter level of a step control variable, and the above data is read out from the data table which memorizes the data of each step corresponding to the above parameter level based upon the above code and transforms the above read-out data to the control data.

Abstract: A heating apparatus such as microwave ovens includes a heating chamber having a door, heaters for heating food contained in the heating chamber, a temperature sensor for sensing a temperature in the heating chamber to provide an output in accordance with the sensed temperature, a gas sensor sensing a volume of gas in the heating chamber to provide an output in accordance with the sensed gas volume, and a microcomputer-based control device. The control device sets a reference value in accordance with the output of the temperature sensor, the reference value being for determining the kind of the food. The control device further calculates a change rate of the gas volume on the basis of the output of the gas sensor. The control device then compares the change rate of the gas volume with the reference value to determine the kind of the food contained in the heating chamber.

Abstract: In a microwave oven, a procedure for cooking or heating food is controlled by means of one or more humidity sensors (11) which sense the humidity emission from the food or dish. The control is based on the sensing of relative humidity variations and require access to an initial humidity value or reference value, which is established through a calculation process eliminating the effect of residual humidity remaining in the oven while saving time when starting the cooking or heating procedure.

Abstract: During operation of a microwave oven, steps are taken to determine whether the oven is being operated in the absence of food therein and to shut down the oven if that state is found to exist. Initially, a high frequency detector disposed in the cooking chamber absorbs high frequency and produces heat in proportion to the absorbed high frequency. A temperature sensor senses the temperature of that produced heat and generates an output signal as a function thereof. After a predetermined time period, that output signal is compared to a reference value which represents a temperature expected to occur in the event that the oven is being operated in the absence of food. If it is determined from that comparison that no food is present in the oven, the oven is deactivated and an alarm is activated.

Abstract: A microwave oven includes a control section storing a long period pattern in which each period of on and off times is relatively long and a short period pattern in which each period is shorter than that in the long period pattern. A magnetron is controlled to be turned on and off in accordance with either period pattern. The short period pattern is selected when frozen food is thawed. Since the on time in each period of the short period pattern is short, the frozen food is exposed to microwave for a shortened period of time. As a result, unevenness in the thawing is prevented.

Abstract: An improved heating time control apparatus and method thereof for a microwave oven capable of advantageously computing an optimum cooking time without controlling the amount of food to be cooked. The invention includes: a sensor for detecting a predetermined physical, i.e.

Abstract: This invention relates to a method for automatic control of a microwave oven which can make precise cooking control available by classifying the cooking control into cases when cooking is completed below the boiling point of water, such as thawing or warming up, and cases when cooking is completed above the boiling point of water. For types of cooking which are complete without water boiling, the invention sets the initial cooking time period by determining the time it takes for the output voltage of a temperature detection sensor to reach a rise starting point. For types of cooking which include water boiling, the invention sets the initial cooking time period by determining the time it takes for the output voltage of the temperature detection sensor to reach a maximum rise point. The invention then sets an additional time period equivalent to the initial time period multiplied by a cooking constant corresponding to the type of cooking that is desired.

Abstract: A sandwich preparation apparatus includes a food material conveyor having an upstream end region and a downstream finishing end region. The bottom part of a sandwich or burger, including a bun half or slice of bread, has sauces and condiments, and a patty if necessary, automatically added by a first automatic fixing section in the upstream end region. The upper part of the sandwich, optionally including additional sauces, condiments, and patties, is completed by a second automatic fixing section in the downstream finishing end region. Between the two regions is a manual fixing section for an operator to manually add various food materials to the sandwich. The operator controls the automatic fixing sections through first and second input devices and an order display device. The operator is able to change the order or sequence of sandwiches between the upstream end region and the downstream end region using the second input device.

Abstract: A food-temperature control system includes apparatus for controlling the temperature of the food in a cooking vat and for providing an output signal representative of the status of the food. A holding station for the food is disposed remotely from the apparatus, A remote status indicator adjacent the holding station is coupled to the apparatus for indicating the status of the food at the holding station.

Abstract: An improved heating time control apparatus and a method for a microwave oven capable of detecting food temperature using an infrared ray coming from food being heated, whereby better heating time control can be possible, which includes a key input circuit for inputting a cooking menu and a food kinds; an infrared sensor circuit for detecting a surface temperature of food in accordance with the amount of infrared rays coming from food being cooked and for converting the detected temperature into a predetermined electric signal; a microprocessor for outputting a first heating time previously set in accordance with a selected menu and a second heating time previously set in accordance with a food kinds and for monitoring an output signal outputted from the infrared sensor and for outputting a result obtained by multiplying an output signal difference between points of a first heating time completion and a second heating time completion by a predetermined coefficient as a third heating time; and an output control

Abstract: A new variable password safety interlock system for microwave ovens and other computerized or electrical appliance allows the user to dynamically and automatically generate a new password immediately prior to each use. The variable password comprises some prearranged transposition or combination of numbers of digits that were already entered into the microwave control panel by the user. The user first enters digits representing the microwave time, the target food temperature, the microwave power level, the actual time of day on display or some other required combination of digits or microwave console buttons, and then presses the "Start" button. The new value of the variable password for that use of the microwave will be some prearranged transposition or combination of the digits, numbers or buttons that had just previously been pressed by the user and that appeared on the microwave control panel at the moment the user pressed the "Start" button.

Abstract: The present invention provides an apparatus capable of producing different kinds of foods, the apparatus comprising plural number of processing devices, each having a specific function for treating or holding food materials, and one or more carrier vessels for transporting the food materials from one processing device to another, the carrier vessels having multiple functions and at least one compartment for holding the food materials treated or held in the processing devices. The apparatus is capable of producing different kinds of food products by instructing the carrier vessels to transfer food materials from one device to another according to the process requirements of the desired end products. The carrier vessel has a memory device that holds the information of the locations of devices from and to which the carrier vessels are instructed to transfer food materials.

Abstract: An improved automatic thawing apparatus for a microwave oven capable of advantageously thawing food which includes a heating chamber for a food placement therein; a microwave generator for providing microwave energy into the heating chamber in order to heat the food therein; at least one amplifier for amplifying signals detected by a thawing state detection circuit to a predetermined level; a bias voltage control circuit for generating bias signals for initializing an output signal of the amplifier to a predetermined level in beginning of the thawing operation; and a control circuit for controlling the initialization of the output signal of the amplifier to the predetermined level by controlling the bias voltage control circuit, for judging the thawing state of the food in the heating chamber in response to the signal outputted from the amplifier, and for outputting control signals to the microwave generator in accordance with such judgement.

Abstract: A control apparatus and method for a microwave oven capable of fixing an optimum thawing time, coping with unexpected voltage variation of an input AC source. According to the aforesaid apparatus and method, a weight factor corresponding to an input source voltage variation is found, a thawing time proportional to weight of a food item to be thawed is determined, and as a result a final optimum thawing time is determined by multiplying the weight factor and the thawing time together.

Abstract: Control device for controlling a heating apparatus, such as a microwave oven. The microwave oven has a housing 12, an enclosure 16 in which a drawer 14 that receives a product to be heated slides, the microwave oven being actuated by a handle 15 and has optical and/or optoelectronic devices 21, 22 to read a distinctive sign 6 on either the product or its packaging. A processing module 30 is included to compare signals generated from reading this distinctive sign 6 with predetermined reference signals memorized in a storage device, and a supply module 43 generates operational control signals for the heating apparatus 10 in response to the result of this comparison. The optical and/or optoelectronic devices 21, 22 have a receiving cell 22 situated at the inlet and on the upper surface of the enclosure 16, the optical and/or optoelectronic devices being energized when the drawer 14 is pushed into the enclosure 16 to thereby effectuate a reading of the distinctive sign 6 on the product to be heated.

Abstract: A sandwich preparation apparatus includes an automatic crown preparation section, an automatic heel preparation section, an automatic patty preparation section, and a manual preparation section. The automatic crown preparation section discharges individual crowns from a crown stocker and sequentially toasts them with a toasting device. The automatic heel preparation section discharges individual heels from a heel stocker and sequentially toasts them with a toasting device. The automatic patty preparation section discharges individual patties from a patty stocker and sequentially heats them with a grilling device. In the manual preparation section, prepared crowns, heels, and a patty, if necessary, are manually fixed along with other necessary food materials. The apparatus also includes conveying devices which transfer crowns, heels, and patties prepared at each section to the manual preparation section or its vicinity.

Abstract: An inverter cooker with a high voltage/low voltage separating device, which can protect the user from accident and prevents the inverter cooker from malfunctioning by separating a low voltage circuit portion from high voltage circuit portion regardless of the performance of signal transmission. According to the inverter cooker, the signal intercommunicating between the high voltage circuit portion such as an inverter controller or a current detector and the low voltage circuit portion such as a function key input device or a system controller is performed through the high voltage/low voltage separating device which has a plurality of photo-couplers.

Abstract: A method of heating food with microwaves, where in order to avoid uneven heating between the food surface and its interior, which is a problem peculiar to microwave heating, the heat conduction of the food interior is positively used, supplying necessary minimum energies while monitoring the surface temperature of the food, and heating food to the optimum temperature on both the surface of the food and in the interior of the food.

Abstract: An oven includes a chamber for locating food for heating. An indicator is provided for signalling the existence of food in the chamber. A sensor may react to the weight of the food on a support in the chamber, or a light beam directed in the chamber and interrupted by a food or receptacle for thereby indicating the existence of food. A time delay may be provided between the sensing of the existence of food and the activation of the indicator. In other situations the indicator system operates in other ovens, autoclaves, and furnaces having workpieces for science, technology, and industry.

Abstract: A microwave oven includes a control circuit provided for properly heating food on the basis of detection by an alcohol sensor. Upon depression of a beverage key of an operation panel, the control circuit detects change rates of signals generated by the alcohol sensor before the heating operation and during the heating operation. When the change rates exceed respective reference values, beverage to be heated is determined to be Japanese sake. When the determination before the heating operation does not coincide with that during the heating operation, the control circuit determines which the beverage is, the sake or the milk or the other type of beverage, on the basis of the determination both before and during the heating operation, setting a driving period of time of a magnetron accordingly.

Abstract: A cooking apparatus provided with a weight unit changing key for changing a weight unit and an operation detection means for detecting that the weight unit changing key has been operated plural times, wherein when the operation detection means detects that the weight unit changing key has been operated plural times, the apparatus is placed in a standby state for the weight unit changing operation, and the weight unit can be changed by the subsequent operation so that a user not familiar with the apparatus can easily change the weight unit without a failure.

Abstract: The invention relates to a process for a uniform and fast heating of products by microwaves that are pulsed and introduced intermittently into the products, with the products to be treated, such as chemical or pharmaceutical products or foodstuffs, particularly ready-cooked meals, being conveyed by a continuously working endless conveyor belt through a treatment chamber in open or closed microwave-permeable trays and with the treatment chamber being equipped with microwave generator supply channels that are arranged in a vertical or inclined position relative to the conveyor belt. The line is operated at a microwave power profile that shortens the build-up time and breaking time of the microwave pulses, at a working frequency of 50 kHz that has an edge steepness of 2 microseconds, and with pulses the amplitudes of which have a rectangular form and the length of which is in the microseconds or milliseconds region.

Abstract: An automatic thawing device of a microwave oven and a method for control thereof. A turntable is rotatably placed in a cooking chamber. A gas sensor is placed about an exhaust port of the oven and senses amount of gas or vapor exhausted from the cooking chamber through the exhaust port during a thawing operation, and outputs a gas amount signal to a microprocessor. The microprocessor calculates a thawing time by operation of the output signal of the gas sensor an outputting a thawing control signal for driving the microwave oven. An output drive unit controls output level of electromagnetic wave of high frequency of a magnetron in accordance with the thawing control signal of the microprocessor. The magnetron generates the electromagnetic wave of high frequency in accordance with output signal of the drive unit for the thawing time. A power source supplies an electric power to the thawing device in accordance with the thawing control signal of the microprocessor.

Abstract: A heating apparatus comprises a microprocessor and an alcohol sensor detecting the amount of the alcohol gas generated from a food item to be cooked in a heating cavity of the heating apparatus. The heating operation of the apparatus and a cleaning operation to expel the air in the heating cavity are controlled by the microprocessor. The cleaning operation is performed after the heating operation in accordance with the amount of the alcohol gas detected by the alcohol sensor.