Abstract: This device will allow an individual to store and cook food by pre-programming the pressure cooker for that purpose. Additionally, additional spices may be used depending on specific recipes, and a blender or chopper may also be required if it is required by the recipe. The operation of this device may also be controlled remotely.

Abstract: A vacuum blending system may be used to blend solids, powders, and/or liquids (foodstuff) in an evacuated blender jar and/or evacuated enclosure to reduce or eliminate the air included in the resulting mixture. The vacuum blending system may be embodied as a vacuum lid adaptable for use with any of a wide variety of blending systems. In other embodiments, the vacuum blending system may be embodied as a blender with an integrated vacuum system. In still other embodiments, the vacuum blending system may be embodied as a vacuum pump, and optional vacuum tank, for use with a plurality off blender enclosures. Any of these vacuum blending systems may be used to produce blended foodstuff that has superior texture, offer increased nutritional benefit, and/or remain homogeneous for longer than the same foodstuff remains well-mixed when blended in a non-vacuum.

Abstract: The present disclosure provides a cooking appliance, comprises a cooking system and a transport control system. The cooking system comprises a cleaning device, a cooking cavity connected to the cleaning device, and a first control device. The cleaning device is provided with a first input port and a second input port; the first control device can independently control the cooking system; the transport control system is located on the outer side of the cooking system and is detachably connected to the cooking system; and the transport control system can be communicated with the first input port and the second input port to transport a foodstuff to be cleaned and water for cleaning the foodstuff to the cleaning device by means of the first input port and the second input port, respectively.

Abstract: A cooking apparatus includes first and second griddles, each having a generally planar cooking surface for cooking food. A first lifting mechanism is configured to elevate the first griddle such that a food item on the cooking surface of the first griddle is predisposed to fall onto the cooking surface of the second griddle. A first wiper is configured to sweep the cooking surface of the first griddle to facilitate detachment of any food item attached to the cooking surface of the first griddle for transfer such food item to the cooking surface of the second griddle. The first and second griddles, first lifting mechanism, and first wiper are interconnected preferably to form a portable, integrated cooking product. These components preferably are enclosed within a housing for presenting a refined consumer product for use in a home kitchen and are arranged so as to define a compact volume and footprint.

Abstract: One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module including a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module including a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

Abstract: A system includes a first topping module with a first hopper holding a first topping sample of a first topping type and a first blade to cut a first topping serving. A second topping module includes a second hopper holding a second topping sample of a second topping type and a second blade to cut a second topping serving. A conveyor moves a topping vehicle between a first position below the first hopper and a second position below the second hopper. An order specifies the first topping type and the second topping type. An actuator system moves the first blade to cut the first topping serving according to the order to dispense the first topping serving onto the topping vehicle. The actuator system moves the second blade to cut the second topping serving according to the order to dispense the first topping serving onto the topping vehicle.

Abstract: A cooking apparatus includes first and second griddles, each having a generally planar cooking surface for cooking food. A first lifting mechanism is configured to elevate the first griddle such that a food item on the cooking surface of the first griddle is predisposed to fall onto the cooking surface of the second griddle. A first wiper is configured to sweep the cooking surface of the first griddle to facilitate detachment of any food item attached to the cooking surface of the first griddle for transfer such food item to the cooking surface of the second griddle. The first and second griddles, first lifting mechanism, and first wiper are interconnected preferably to form a portable, integrated cooking product. These components preferably are enclosed within a housing for presenting a refined consumer product for use in a home kitchen and are arranged so as to define a compact volume and footprint.

Abstract: A conveyor oven comprising a housing defining a cook chamber and a heating element adjacent the cook chamber. A controller is programmed to control a cook time based upon a current estimated temperature in the oven, wherein the current estimated temperature is a function of a heat power input during a previous time period and can also be a function of a previous estimated temperature. The oven can further include a conveyor and a motor coupled to the conveyor, wherein the controller is programmed to control a cook time of the conveyor. The controller can also be programmed to control the cook time based upon a product loading condition. The oven can further include a presence sensor for detecting the presence of food in the oven and for providing a corresponding signal. Preferably, the calculation is an eye calculation that is a function of a previous eye calculation.

Abstract: An automatic meal serving system includes a conveyer module, a transporting module, a first food serving and heating module, and an ingredient serving module. The transporting module is located on the conveyer module for sequentially positioning a plurality of vessels on the conveyer module. The first food serving and heating module provides a variety of foods, heats one of the foods that is chosen, and feeds one of the vessels on the conveyer module with the heated food. The ingredient serving module is located beside the first food serving and heating module. The transporting module, the first food serving and heating module, and the ingredient serving module are sequentially located along the conveyer module.

Abstract: A cooking apparatus includes first and second griddles, each having a generally planar cooking surface for cooking food. A first lifting mechanism is configured to elevate the first griddle such that a food item on the cooking surface of the first griddle is predisposed to fall onto the cooking surface of the second griddle. A first wiper is configured to sweep the cooking surface of the first griddle to facilitate detachment of any food item attached to the cooking surface of the first griddle for transfer such food item to the cooking surface of the second griddle. The first and second griddles, first lifting mechanism, and first wiper are interconnected preferably to form a portable, integrated cooking product. These components preferably are enclosed within a housing for presenting a refined consumer product for use in a home kitchen and are arranged so as to define a compact volume and footprint.

Abstract: One variation of a method for dispensing toppings onto topping vehicles includes: indexing a first topping vehicle to a first position adjacent a first topping module, the first topping module comprising a first hopper containing a first topping of a first topping type; indexing a second topping vehicle to a second position adjacent a second topping module comprising a second hopper containing a second topping of a second topping type; retracting a first blade of the first topping module; advancing the first blade through the first topping; retracting a first retaining plate to dispense a topping slice from the first topping onto the first topping vehicle according to a first topping order for the first topping vehicle specifying the first topping type, the first retaining plate offset from the first blade opposite the first hopper; advancing the first retaining plate; and indexing the first topping vehicle to the second position.

Abstract: An automated cooking system and method that provides an efficient process for automatically dispensing at least one ingredient, agitating the at least one ingredient, and cooking the at least one ingredient to form a predetermined meal. Each ingredient rests in an interchangeable container, indicia on each container identifies the ingredient, and an indicia sensor detects the desired ingredient for dispensing. Upon command from a processor, a plurality of blades cut the film protecting the ingredients to dispense the ingredients through separate funnels into a pressure cooker and a sauce cooker. A processor regulates cooking parameters, such as duration, temperature, and order of ingredients. The sauce cooker dispenses the sauce into the pressure cooker with a tilting mechanism. A handle facilitates transport of the cooking system. A Wi-Fi reception and a USB port allow the system to receive new recipes, and other cooking related commands.

Abstract: An automatic toaster apparatus comprising: a body having one or more toasting slots leading to a respective toasting cavity; one or more internal carriage for carrying bread, a carriage being associated with each toasting slots and respective toasting cavity; a plurality of toasting elements, wherein a toasting element is located at each side of each carriage. The toaster having, a supplemental toasting function, a keep warm function, a pre-warm function. The toaster enabling separate user selection of toast colour and moisture.

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

Abstract: A food portion preparation station has an integral portion weight sensing system configured for portion control. A fry ribbon with integral portion weight sensing includes a weight sensor and software to weigh individual orders of comestibles such as french fries in selected portion sizes and as the operator is adding comestibles to the container, an instant indication is provided on a display showing the operator that a full order or portion is delivered while avoiding unnecessary loss in excessive portions, thereby preserving the restaurant owner's profit margin. Comestibles are taken from a holding area and placed into a container having a selected portion size corresponding to an assigned weight. The fry ribbon structure incorporates the weight sensor and each weighed portion is moved laterally along the queue defined by ribbon area for retrieval and service to a customer.

Abstract: The hob (1) comprises a support plate (2) which has a treatment area (3) and the cooking vessel (50) has rotary blades (53) connected to an upper magnetic coupling member (54). Below the plate (2) of the hob (1) there is a lower magnetic coupling member (4) rotatably driven by an actuator (6) to magnetically transmit torque to the upper magnetic coupling member (54) of the vessel (50). The hob (1) includes a lower magnetic element (8) below the plate (2) and the vessel has an upper magnetic element (58), which are at the same predetermined distance from the rotating shafts (E1, E2) of the respective magnetic coupling members. When the vessel (50) is in a predetermined angular position, the magnetic attraction between the lower and upper magnetic elements (8, 58) applies opposition to the rotation of the vessel (50).

Abstract: An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

Abstract: The present invention has an object to provide a vacuum electric cooker as can be easily worked by an operator and as can minimize a stress to be applied to the container. A vacuum electric cooker of this invention comprises a cooker body including a horizontal base and a stand section, a cooker container including a cooking tool, a cover member having a discharge nozzle, a connecting arm having a base end attached to said stand section as to rock in a vertical plane between a horizontal active position and a vertical inactive position, a connecting nozzle attached to said connecting arm and connected to said discharge nozzle when said connecting arm is at the active position, a vacuum pump disposed in said cooker body, and a tube connected to said vacuum pump and said connecting nozzle.

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

Abstract: A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped.

Abstract: A stove and a method for preventing a cooked material from being burnt dry are provided. The stove includes a stove body for heating the cooked material, a weighing unit for generating a weighing signal of the cooked material, a monitoring unit for judging whether the user is managing the cooked material, and a computing unit. The weighing signal is changed with time. A plurality of weighing signal change amounts respectively generated within a plurality of time intervals are calculate by the computing unit. According to the weighing signal change amounts, the heat source of the stove body is adjusted. Consequently, the function of preventing the cooked material from being burnt dry will be achieved.

Abstract: A cooling tunnel includes an infeed port for feeding objects, a discharge port for discharging objects, successive treatment stations for treating the objects with a cooling medium, and a conveyor system for transporting the objects to be cooled from the infeed port to the discharge port, with the conveyor system travelling through the individual treatment stations. The conveyor system has a first section running through several treatment stations, the first section extending from the infeed port to a turnaround station, a second section running through several treatment stations, the second section extending from the turnaround station to the discharge port, as well as a return section, which is arranged before the discharge port and connects a discharge-side zone of the second section with an infeed-side zone of the first section, to selectively either discharge objects or to cool them further. A method for operating a cooling tunnel is also provided.

Abstract: The invention proposes a method and a device for washing rice according to the target taste of rice after the rice has been cooked. The device (1) comprises a first unit (11) for obtaining first data related to features of the rice, a second unit (12) for obtaining second data related to the target taste of cooked rice, a third unit (13) for determining a washing scheme according to the features of the rice and the target taste, and a fourth unit (14) for washing the rice according to the determined washing scheme. In embodiments of the invention, the washing of rice is dependent on the target taste of the cooked rice, thus flexibility is enabled. The user just selects his target taste and the rice will be washed accordingly so as to help achieve this target taste after the rice has been cooked.

Abstract: The cooking hob (1) comprises a continuous glass or glass ceramic support plate (2) which has a treatment area (4) capable of supporting a cooking vessel (50) provided with rotary blades (53) connected to an upper magnetic coupling member (54). A drive motor (6) operatively connected for rotating a lower magnetic coupling member (5) located below the treatment area (4) is arranged below said support plate (2). The cooking hob (1) and the cooking vessel (50) comprise respective components of detection means for detecting an angular position change of the cooking vessel (50) in relation to the treatment area (4) and control means (30) configured for modifying or stopping the operation of the drive motor (6) when said angular position change is detected.

Abstract: The present invention relates to a method of controlling, by open-loop or closed-loop control, the processing of a liquid food product, comprising the steps of providing data that are obtained from mathematical modeling of the dependency of the viscosity of liquid food products on the shear rate, measuring the viscosity of the liquid food product to be processed at a predetermined shear rate at a measuring point, and controlling, by open-loop or closed-loop control, the processing of the liquid food product at a working device downstream of the measuring point in response to the viscosity measured at the measuring point and on the basis of the provided data.

Abstract: In some implementations, a cooler reduces the temperature of pressed dough balls after the pressed dough balls have been baked in an oven. The cooler may include multiple cooling conveyors arranged in a vertical stack with adjacent conveyors transferring the pressed dough balls in opposite directions. The cooler may include a safety release turnaround between each of the adjacent cooling conveyors to move the pressed dough balls between the adjacent conveyors in the cooler.

Abstract: The cooking hob (1) comprises a support plate (2) of glass or glass ceramic, rotary blade driving means (32) comprising a lower magnetic coupling member (5) rotatably arranged below the support plate (2) and a drive motor (6) operatively connected for rotating it, and position changing means (33) for moving the lower magnetic coupling member (5) between an operative position, in which the lower magnetic coupling member (5) is close enough to the support plate (2) to magnetically transmit torque to an upper magnetic coupling member (54) connected to rotary blades (53) installed in a cooking vessel (50) located on the support plate (2), and an inoperative position, in which the lower magnetic coupling member (5) is far from the support plate (2).

Abstract: An automatic bread maker (1) receives in a body (10) a bread container into which bread ingredients have been loaded, and carries out a bread-making step. The automatic bread maker (1) comprises a first bread container (60) accommodated in the body (10) in the case that cereal grains are used as a starting ingredient; a second bread container (100) accommodated in the body (10) in the case that cereal flour is used as a starting ingredient; and a bread container detector (120) that is capable of detecting whether the bread container accommodated in the body (10) is the first bread container (60) or the second bread container (100).

Abstract: A continuous stir-fry cooking apparatus of a rotating drum type includes a heating drum having a cooking ingredient charging portion at one end and a product discharging portion at the other end, a swing arm 23 swingable about a swing shaft provided on an axis line of the heating drum 14, a rotating shaft 24 provided to a swing end of the swing arm to be parallel to the axis line of the heating drum, and a stirring blade member 26 provided to the rotating shaft with a tip end coming in close proximity to an inner peripheral surface of the heating drum. The stirring position of the stirring blade member can be optimized by regulating the swing angle of the swing arm according to the conditions, such as the rotating velocity of the heating drum.

Abstract: An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

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

Abstract: Aspects of the present invention relates to automated production processes and associated systems, including automated bread making processes which enable the continuous production of baked bread. One aspect of the invention is directed toward a system for the continuous production of baked bread that includes an ingredient metering unit, a dough mixing unit coupled to the ingredient metering unit, a dough transport coupled to the dough mixing unit, an endless oven conveyor having a plurality of dough holders spaced apart from each other, and an oven unit coupled to the oven conveyor. The oven conveyor is configured to move the dough holders through the baking portion at a rate so the single batches of dough in the dough holders will be sequentially baked to form the baked products when the dough holder exit the oven unit.

Abstract: Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors.

Abstract: A cooking device and method heats a removable vessel with heaters of a cooking capsule, which includes a separator wall between the heaters and vessel. The heaters mount to the separator wall. The capsule is fixed in a housing, which also mounts a motor that rotates the vessel. The housing tiltably mounts on a base. Accessories can be fixed to the vessel or a lid secured to the housing, so the accessories can rotate with the vessel or remain stationary with respect to the vessel as it rotates. A locking mechanism that secures the lid to the housing prevents lid detachment when the vessel counter-rotates and an accessory is fixed to the lid. A heat sink wall reflects heat toward the vessel and fins draw heat from the heat sink wall away from the housing and out vent holes. Computer hardware and software control power to the motor and heaters.

Abstract: An automatic kabob cooker and grill that utilizes a motor to automatically rotate a plurality of skewers to cook food in a kabob style manner indoors or outdoors. The disclosed invention utilizes a heating element which is located above the skewers and below a grill plate. The heating element serves to cook food of the rotating skewers as well as to heat the surface of a grill plate that is used to cook foods other than foods cooked on the skewers. Grill plate for the purpose of present invention is reversible with ribs on one side for grilling and flat on the other side for griddle capabilities. The present invention has cylindrical devices that can be temporarily attached to said skewers which provide a rotating rolling surface for grilling hot dogs and like foods.

Abstract: A method for deep-frying foods in which the foods to be deep-fried are delivered to hot oil or fat and transported out of the hot oil after a predetermined residence time, wherein a steam zone with superheated steam is generated above a free surface of the oil, which shields the oil from the ambient air, and from which a flow of steam corresponding to an amount of water evaporating from the deep-fried foods is withdrawn.

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: Method and assembly for making dough products built up from a batter, such as pancakes. In the method use is made of a conveyor including a heatable carrier on which the pancakes to be made are conveyed, and with a first food jet printer. The method comprises the steps of: applying a layer of cooking oil (or a comparable shortening) on the carrier, and the first food jet printer applying a quantity of pancake batter on the layer of cooking oil applied on the carrier, wherein the carrier is moved with respect to the food jet printer by the conveyor, and wherein the food jet printer dispenses a preset quantity of pancake batter per position on the carrier.

Abstract: An apparatus for cooking a food product has a housing having a refrigeration section and a cooking section therein. The refrigeration system has a plurality of separate conveyor belts located to store the food product thereon and to feed the food product from one conveyor belt to the next and into a food proportioning device which delivers the food into the cooking section and into the cooker where the food product is cooked and then delivered into a container.

Abstract: An oven for performing a rotisserie cooking operation includes an oven cavity having a door for selectively accessing the oven cavity, at least one heating element for heating the oven cavity and a rotisserie arm adapted to support a food product within the oven cavity. A motor is operatively coupled to the rotisserie arm for rotating the rotisserie arm and a food product. The oven also includes a control interface having a rotisserie cooking mode input and a control system for controlling the rotisserie motor and the heating element. In addition to other functions, the control system automatically causes the rotisserie motor to cycle on and off to allow for intermittent rotation of the food product supported on the rotisserie arm when the oven door is opened.

Abstract: An automated cooking apparatus to replicate a chef's stir-frying cooking skills on using a utensil, a combination of using a utensil and wok-flip mechanism, or a wok-flip mechanism to enhance cooking results.

Abstract: A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream to a batter depositor (22) which deposits batter onto a heated baking surface (23) wherein at an injection point in the batter stream immediately upstream of the batter depositor, at least one further batter ingredient is added to the batter mix to form the batter, depositing a portion of the batter onto the heated baking surface (23) to bake the batter in contact with the heated baking surface for a period of from 20 seconds to 5 minutes, at 130° C. to 220° C. to form the wafer, and removing the wafer from the heated baking surface characterized in that the batter is fed through an in-line mixing device (19) fitted at or downstream of the injection point.

Abstract: A method and apparatus for slicing of foodstuffs is provided that has a rotatable disc with a radial slot, a knife blade projecting above the rotatable disc, an angled chute for conveying foodstuffs, and an orifice between the chute and the rotatable disc. The orifice has a shape that decreases in width in the direction of rotation of the rotatable disc.

Abstract: An apparatus (10) for preparing meals, which is suitable in particular for use on board a commercial aircraft, includes a meal preparation unit (12) and a supply unit (14). The supply unit (12) includes a fuel cell system (16) having a fuel cell (18) and is equipped to supply the meal preparation unit (12) with water produced by the fuel cell (18).

Abstract: System for the heating and extraction of food products in automatic dispensing machines, for use in automatic dispensing machines for food products conserved on cold trays until their consumption and which also have means of heating the products based on a microwave oven, in such a manner that the system comprises means of handling the products in their heating and extraction phase, said means of handling being connected by a hatch (7) with a cubicle (4) for the housing of some storage trays (5) for the products.

Abstract: A method and apparatus for defining the processing of an ingredient of a manufactured product, particularly one that is manufactured “one-the-spot” to a consumer's specification, such as ice cream, among other products. A tag encoded on a container for the product carries indicia that, directly or indirectly, define one or more formulations for the product. Apparatus into which the ingredient is loaded sets the processing of ingredients in accordance with the formulations so specified. By connecting the apparatus which is to process the ingredients to a control station, the formulations may be changed at will.

Abstract: There are provided a manufacturing method and a manufacturing apparatus for Baumkuchen for easily and properly suppressing shape distortion of the Baumkuchen caused in a manufacturing process thereof. In manufacturing the Baumkuchen by alternately repeating application of batter around the whole outer circumference of a spit and baking of the applied batter, the batter is scraped off outer circumferences of opposite end portions of the spit before baking only in early stage of manufacturing until the number of repetitions reaches a specified value. As a result, the number of cake layers formed at the opposite end portions of the Baumkuchen is reduced from that at the other portion and outside diameters of the opposite end portions are reduced from a normal outside diameter to thereby suppress partial increase in the outside diameter at the opposite end portions of the Baumkuchen caused by drooping of the batter at the end portions of the spit before baking.

Abstract: A countertop cooking device for automating the preparation of food that requires stirring, heating, and the addition of liquid is proposed. The cooking device comprises a body containing a heated cooking pot, one or more separately heated reservoirs, and a means for transferring liquid to the cooking pot from the reservoir(s). The cooking device also comprises a means for stirring the contents of the cooking pot and scraping the inner surfaces of the cooking pot. A means is provided to control the temperatures of the cooking pot and reservoir(s), the sequence and duration of steps, and the stirring of the cooking pot. The sequence and duration of events may be controlled by a predetermined schedule, or based upon information from sensors in the device. The usefulness of the proposed cooking device is demonstrated in the application by describing its use in the preparation of risotto. This device may optionally be used in the preparation of other dishes such as rice and bulgur pilaf, or polenta.

Abstract: A novel tortilla warmer is disclosed and comprises a housing with a feeder assembly, a feed system, a heating chamber and an output whereby unheated tortillas are individually fed into the tortilla warmer and are heated to a level selected by a user and outputted when ready. The tortilla warmer of the present invention can also employ a feeder assembly for the storage of unheated tortillas in a manner that is compatibly with automatic feeding of the tortillas into the tortilla warmer. In one embodiment of the present invention, the tortilla warmer may be controlled by a remote control whereby the tortilla warmer functions can be activated from a distance.