Abstract: Cooking devices, cooking systems, and sensor assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing, at least one cooking container, and a sensor assembly. The housing can have a sensor port formed in an exterior surface thereof for operably coupling to a connector housing on a sensor assembly. The cooking system can further include a through-passage formed between the housing and the cooking container for receiving a cable extending from the connector housing on the sensor assembly to allow a probe coupled to a distal end of the cable to be positioned within the cooking container for measuring a temperature. In certain exemplary embodiments, the sensor port and connector housing can include features that prevent rotation of the connector housing relative to the sensor port.

Abstract: A cooking appliance and method of obtaining user feedback related to cooking processes performed by the cooking appliance includes operating a heating element to perform the cooking process in accordance with a cooking recipe, determining that the cooking process has been completed, obtaining an audio stream using a microphone mounted to or positioned proximate to the cooking appliance, analyzing the audio stream to identify user feedback related to the cooking recipe, and adjusting at least one parameter of the cooking recipe for implementation during a subsequent cooking process.

Abstract: An oven includes a cooking chamber for receiving food product to be cooked, a door movable between an open condition and a closed condition relative to the cooking cavity, a heating system for generating heat and a fan system for moving heated air through the cooking cavity. A controller is configured for controlling the heating system and the fan system. The controller includes an associated memory storing a first set of operating parameter values and a second set of operating parameter values. The controller is configured to identify whether the oven is in the cook state or the idle state. The controller uses the first set of operating parameter values to control the heating system and the fan system during the cook state, and uses the second set of operating parameter values to control the heating system and the fan system during the idle state.

Abstract: The invention involves an electrical corn-on-the-cob roaster including a repository with a cavity having a structure that generally forms a plurality of cylindrical tubes for receiving a plurality of cobs of corn. In exemplary embodiments, a corn roaster assembly includes a cover concealing a heating element, a repository including a cavity defined by the heating element, and a removable cage forming a plurality of cylindrical receptacles, each of the plurality of cylindrical receptacles configured to receive a cob of corn. To improve heating or roasting the cob of corn a polygonal, circular, or semi-circular configuration of heating panels may be dispose about a heating chamber so as to maximize heat for roasting the corn but minimizing heat on the casing or cover surrounding the heating element.

Abstract: A heating and stirring device is described herein that comprises a base configured to removably attach to one of a beverage container and a beverage container lid, the base containing a power supply, a controller, and a motor, and an agitator having a body and a length with a first end portion configured to be supported by the base, and a second end portion, wherein the first terminal end is configured to be outside of the beverage container and the second end portion is configured to be inside of the beverage container. Corresponding systems and methods also are disclosed.

Abstract: An impregnatable pad applicator storage and warming device for storing at least a first impregnatable pad applicator for a cosmetic preparation, a sundry preparation, a topical medication, or topical pharmaceutical, and warming these contents thereof comprises: a housing including an upper housing element and a lower housing element, the housing elements attached by a connector; a storage unit configured to receive and store at least a first impregnatable pad applicator; a warming unit comprising a power supply, controller, and a first heating element; and a first warming chamber configured to receive a first impregnatable pad applicator and transfer heat from the first heating element to the contents of the warming chamber.

Abstract: The invention relates to a method for step dispensing discrete medicaments from a feeder unit, wherein the feeder unit comprises a container holding said medicaments, and a dispensing mechanism configured for receiving the medicaments from the container and selectively dispensing the medicaments from the feeder unit, wherein the dispensing mechanism comprises a singulating body with a plurality of singulation chambers; and a first release member arranged below the singulating body and provided with a release opening, wherein the first release member and the singulating body are movable with respect to each other, the method comprising the steps of: moving the singulating body and the first release member relative to each other into an aligned position in which one of the plurality of singulation chambers is aligned with the release opening; when the singulating body is in the aligned position, stopping relative movement between the singulating body and the first release member; maintaining the singulating bod

Abstract: A robot system includes a cooking device to heat a cooking container and having an operation unit configured to select a temperature level; a robot configured to control the temperature level and a cooking time of the cooking device; a dust sensor disposed around the cooking device or on the robot to sense a concentration of foreign substances; a temperature sensor disposed around the cooking device or on the robot to sense a temperature of the cooking container or the cooking device; and a controller configured to control the robot in a safe mode such that at least one of the temperature level and the cooking time is varied according to a danger level determined by a concentration sensing value of the dust sensor and a temperature sensing value of the temperature sensor.

Abstract: The present invention relates to an apparatus for roasting green beans. The apparatus for roasting green beans according to an embodiment of the present invention comprises: a roasting kettle in which a roasting portion responsible for roasting green beans is formed; a heating member for heating the roasting kettle during roasting, the heating member being embedded in a heating hole formed in the roasting kettle and integrated with the roasting kettle; and a stirring device which is rotatably mounted inside the roasting kettle and stirs green beans during roasting. By providing heating to the roasting kettle during green bean roasting, the heating member embedded in the heating hole formed in the roasting kettle therefore enables more efficient roasting, resulting in a great decrease in the roasting time of green beans.

Abstract: A toaster dripping tray is placed within a traditionally configured toaster and removably disposed there beneath. The tray covers the entire bottom of the toaster. When incorporated into a toaster, the normally present dripping channel gate resting above the narrow dripping removal tray is not present.

Abstract: A grill including a first platen assembly, an second platen assembly movable with respect to the first platen assembly, a motor operable to move the second platen assembly with respect to the first platen assembly, and a control operable to measure movement of the second platen assembly with respect to the first platen assembly while the motor is off.

Abstract: An appliance cooks packaged food items, such as making pancakes, crepes, flapjacks and the like. There is a method of cooking the packaged food items.

Abstract: Various embodiments of the present approach and system include a novel ordering and integrated transaction system for providing consumers information about the merchants, such as locations of available retail merchants, menu items from the merchants, “line time” or “wait time” at the merchant locations, a make time for completing preparation of the consumer's order, etc.

Abstract: Devices and methods for automating the process of making flatbread, such as roti. In some embodiments, an apparatus includes a housing, an ingredient metering assembly, a mixing bowl assembly, a mixing actuator assembly, a cooking assembly, and an electronic assembly. The housing defines an interior volume and has several access openings with corresponding lids and/or covers. The ingredient metering assembly includes a flour container assembly, a flour delivery system, a water reservoir, and an oil reservoir. The mixing bowl assembly includes two bowls and a measurement system. The mixing actuator assembly includes a mixing mount, a mixing motor, a mixing paddle assembly, and a lower motor. The cooking assembly includes two platens and an actuator assembly. The electronic assembly includes a power source, a control module, and a LCD input/output screen. All components are integrated within the housing such that the apparatus is a consumer grade countertop appliance.

Abstract: A partially transparent cooking appliance includes first and second plates defining an externally accessible cavity therebetween. The first and second plates are at least partially translucent. A base is pivotally coupled with the first and second plates. The first and second plates are operable between a horizontal position and a vertical position relative to the base and an electrically resistive coating disposed on at least a portion of the first and second plates. The electrically resistive coating is in thermal communication with the cavity. A cam mechanism is operably coupled with at least one of the first and second plates. The first and second plates are operable between first and second distances relative to one another and a user interface is disposed on an exterior surface of an outer plate. The user interface is in electrical communication with the electrically resistive coating.

Abstract: Cooking apparatus including a receptacle for holding cooking oil and an extensible support centrally located within the receptacle for supporting a cooking basket, and for moving the basket between upper and lower positions in the receptacle and rotating the basket when the basket is in the upper position.

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

Abstract: A computationally implemented system and method that is designed to, but is not limited to: electronically receiving user status information regarding a particular individual living being including living being identification associated with the particular individual living being to at least in part electronically generate, based at least in part upon the user status information, one or more selection menus electronically identifying at least in part one or more candidate ingestible products, the electronically generated one or more selection menus to be electronically outputted to provide, via electronically enabled input in response thereto, selection opportunity of the one or more candidate ingestible products subject to ingestion by the particular individual living being prior to selection of at least one candidate ingestible product as at least one selected ingestible products via the electronically enabled input in response to the electronically outputted one or more selection menus.

Abstract: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: A toaster comprises a housing, at least one spring-loaded bread tray, one or more heating elements, a bread tray retaining mechanism, a bread tray partial retaining mechanism, and a lifter arm slot. The bread tray is movable between an up position and a down position and is biased toward the up position. The bread tray retaining mechanism selectively retains the bread tray in the down position while the toasting operation is in progress and releases the bread tray from the down position when the toasting operation is complete. The bread tray partial retaining mechanism selectively retains the bread tray in a position between the down position and the up position after the bread tray is released by the bread tray retaining mechanism. In one embodiment, the lifter arm slot comprises an upper portion and a lower portion, the lower portion being wider than the upper portion.

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: A temperature control interface for a stove top is provided. The temperature control interface includes a numerical temperature setting to which a temperature of an object heated on the stovetop will be regulated for a predetermined period of time. A method of cooking on a stovetop is provided in which a recipe includes a numerical temperature to which a cookware object should be regulated during cooking for a predetermined period of time.

Abstract: A method for operating at least one cooking process in a cooking chamber of a cooking appliance is based on a multiple number of parameters that can be entered through an input device of the cooking appliance. Based on the parameters, at least one cooking product and/or cooking program, at least one starting and/or ending time of the cooking of at least one cooking product and/or for at least one cooking program, and at least one cooking parameter can be selected. An output device indicates when each cooking product is to be loaded into and removed from the cooking chamber in dependence of the starting time and/or ending time, and the selection of a multiple number of cooking products. Additionally, the sequence of cooking of the cooking products can be optimized based on at least one parameter that determines at least one cooking parameter.

Abstract: An automatic bread maker (1) comprises a bread container into which bread ingredients (50) are put; a body (10) for receiving the bread container (50); an automatic feeding mechanism (19, 80) for enabling a portion of the bread ingredients to be automatically fed into the bread container (50); and a control unit (90) for executing a bread-making procedure for making bread. The bread-making procedure executed by the control unit (90) is provided with a plurality of types of bread-making procedures, including a first bread-making procedure and a second bread-making procedure. The control unit (90) varies the method of control related to the timing with which the bread ingredients are fed using the automatic feeding mechanism in the first bread-making procedure and the second bread-making procedure.

Abstract: An automatic bread maker of the present invention comprises: a container into which bread ingredients are put; a body for receiving the container; and a control unit for executing bread-making steps in a state in which the container has been received in the body. The bread-making steps include a grinding step for grinding cereal grains inside the container, and a post-grinding liquid-absorption step for causing ground flour from cereal grains ground in the grinding step to absorb liquid.

Abstract: The present invention provides an apparatus and method for cooking French fries without cooking oil. The apparatus relies on high pressure inert gas at high temperature as the cooking medium. The inert gas acts both as a heat transfer medium to cook the potatoes, and as a protective atmosphere to prevent charring and oxidation of the potatoes.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

Abstract: A flexible automatic broiler and method of use for variable batch cooking for particular use in quick serve and fast food service restaurants. The automatic cooking devices include a conveyorized cooking surface for alignment and discharge of food products, an altering/pulsating infrared energy radiation heat sources, and a control system. The arrangement and method facilitate a combination of batch preparation and made-to-order assembly of fast-food sandwiches.

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: Method and apparatus for steam-cooking food products to improve their appearance and decrease yield loss. A steam cooker includes a low-temperature, forced-convection cooking region in series with a high-temperature, steam-impingement cooking region. The food product is conveyed through both regions atop a foraminous conveyor belt. The temperature in the high-temperature cooking region is greater than the temperature in the low-temperature cooking region and less than or equal to 100° C.

Abstract: A method and device for assessing end point of cooking of dhal and rice with good reproducibility are disclosed. Pulses are generally consumed as dhals after cooking to soft texture. Measurement of end point of cooking of dhals, rice etc is very subjective and current methods are not very satisfactory. An innovative device and an objective method for carrying out the same were developed. This works on the principle of determining the “spread area” during progressive cooking for dhals as well as rice, and reading the cooking time form a graph plotted. The device developed for the purpose can be used to exert the desired force for pressing the cooked grain and the area to which the grain spreads is determined by counting the number of squares from an appropriate graph sheet as “spread area” is plotted against the period of cooking a progressive increase was observed.

Abstract: An apparatus is provided including a cooking device having a peripheral wall, a bottom, and a divider. The peripheral wall and the bottom typically enclose an overall chamber. The divider divides the overall chamber into a first and a second chamber. The apparatus may further include a lid which can cover the overall chamber. A timer device may be mounted to the lid. The timer device may be mounted to the lid so that the timer device is spaced apart from a top surface of the lid.

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 multi-zone griddle with an upper substantially continuous layer of metal adapted for cooking a food product thereon. The upper substantially continuous layer of metal is positioned adjacent to a first lower layer of metal and is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. A second lower layer of metal is displaced a predetermined distance relative to the upper substantially continuous layer of metal to form a space therebetween. At least one serpentine passageway is formed in the space between the first lower layer of metal and the upper substantially continuous layer of metal. The at least one serpentine passageway may be connected to a source of heated fluid for providing heat to a portion of the upper substantially continuous layer of metal that corresponds to the position adjacent to the at least one serpentine passageway.

Abstract: A cooking facilitator which is preferably portable and well suited for use as both a timer and cooking process facilitator having particular usefulness with cooking objects which have a characteristic associated with establishing a cooking time such as the weight of a turkey in the case of deep frying a turkey or the thickness of a steak in deep frying the same. A gas flow timer for shutting off an overheated or unattended cooking system is also featured.

Abstract: A toaster for heating foodstuffs includes a chassis having a cavity therein and having at least one chassis opening for accessing the cavity. A door is movable with respect to the chassis between a closed position in which the door substantially covers the chassis opening, and an open position in which the cavity is accessible through the chassis opening. A carriage with at least one slot is movable between a first position disposed completely within the cavity and a second position extending at least partially from the cavity through the chassis opening. The toaster has a heating configuration in which the carriage is in the first position and the door is in the closed position to confine the foodstuff being heated and create a generally enclosed chamber within the cavity in which heat and moisture loss is controlled.

Abstract: An automatic mashed potato system for efficiently and automatically creating seasoned mashed potatoes. The automatic mashed potato system includes a housing unit having an upper cavity with a closure, a seasoning unit within the closure, a fluid collection tray removably positioned within the housing unit, a heating container positioned within the housing unit, a mixing container removably positioned within the heating container, and a mashing apparatus extending from the closure. Potatoes and water are placed within the mixing container and the heating container heats the potatoes until the potatoes are softened. An automated drain within the mixing container drains the water, then the seasoning unit inputs seasons into the mixing container and the mashing apparatus thereafter mashes the potatoes.

Abstract: Indoor use rotisserie ovens which have construction features and scale which make the cleaning process easier. Shown are indoor use rotisserie ovens which also may rotate cooking foods about either a horizontal or vertical axis, which makes their applications more versatile. Construction features include: a scale appropriate for cleaning in a typical kitchen sink, use of removable electrical components, and single oven wall construction, all to allow easy cabinet cleaning. Also shown is a locking tab manufacturing detail which creates an inexpensive, light weight, oven cavity, which is easy to clean and also permits oven cavity washing and/or immersion in water. This manufacturing detail also is easy to handle by the end-user without projecting sharp edges. Self lubricated spit assembly axles are shown as well to help deaden sound.

Abstract: A method of operating a refrigerated oven to cook a food item therein comprises the steps of A) determining the temperature of the cooking chamber in the refrigerated oven, B) producing cooled air in the refrigeration unit of the refrigerator oven for a first period of time if the temperature of the cooking chamber is below a predetermined threshold temperature and delaying production of cooled air in the refrigeration unit if the temperature of the cooking chamber is not below the predetermined threshold temperature, C) circulating the cooled air through a refrigerated air path to the cooking chamber to prevent spoilage of the food item, and, D) heating the cooking chamber to cook the food item in the cooking chamber by cycling the heating element for a second time period.

Abstract: A horizontal axis rotisserie oven with versatile electronic controls. The rotisserie further includes: an improved spit for quick mounting of food, and a door which hides blemishes due to normal use, and easily referenced food cooking indexes, and means for keeping countertops clean.

Abstract: A food preparation device such as toaster includes a chassis, a heating element, and a carriage for directly or indirectly supporting a food item. The carriage is movable with respect to the chassis to move the food item to or from a cooking position adjacent to the heating element. A Shape Memory Alloy resistance member is connected between the carriage and the chassis. Electric circuitry controls voltage/current to the Shape Memory Alloy resistance member to selectively heat the resistance member and alter its shape to move the carriage to or from the cooking position.

Abstract: A controllable electric toasting apparatus primarily for use in the home permits power to be safely disconnected when items become jammed inside. In addition, a carriage assembly inside the toasting apparatus can be raised during a toasting cycle so that the items can be viewed without interrupting the toasting cycle. Also, if an item is smaller than usual and placed in the toasting apparatus, the carriage assembly can be raised beyond its initial raised position to allow convenient removal of the small item.

Abstract: An improved structure of a control switch for a food processor having a fully automatic control key and a disc-type rotating switch mounted with a stop button, speed I button, speed II button, and an instantaneous speed button is disclosed.

Abstract: A barbecuing cooker uses infrared rays to cook the food contained therein to provide excellent taste and nutrition and to permit easy cleaning of the cooking chamber as well as handy mounting or dismounting of spits. The barbecuing cooker comprises a main body with side and rear reflecting plates as the inner walls of a cooking chamber, an upper and lower door for opening or closing the inlet opening of the cooking chamber, a ceramic heater, spits provided rotatably through gear wheels, a motor for operating the gear wheels, a control panel for controlling the ceramic heater and motor, an oil receiver and a parching cage.

Abstract: A method for cooking in a cooking device which has a cooking chamber and a measuring device to detect variables pertaining to a given state of food which is being cooked. The variables vary according to the cooking process. The cooking process is carried out according to at least one measured value corresponding to a cooking state variable. The cooking process is also carried out according to one of several values corresponding to a derivative of a cooking state variable obtained as a function of a duration of the cooking process.

Abstract: The barbecuing cooker according to the invention comprises a main body(10) with side and rear reflecting plates(20 and 30) as the inner walls of a cooking chamber(11); an upper and lower door(40 and 50) for opening or closing the inlet opening of the cooking chamber(11); a ceramic heater(60) mounted on the rear reflecting plate(30); spits(80) provided rotatably through gear wheels(70) positioned at the central areas of the opposite side reflecting plates(20); a motor(100) for operating the gear wheels(70) by means of a driving gear(90); a control panel(C) for controlling the ceramic heater(60) and motor(100); an oil receiver(110) provided at a lower part of the cooking chamber(11); and a parching cage(120) in substantially a cylindrical form, said parching cage having a cover(121) and said parching cage having a circumferential surface formed with a plurality of small holes(122) and with axial spit grooves(123) at opposite sides, said spit grooves resulting in the formation of inward protuberances(124).

Abstract: A process for the preparation of ready-cooked and semi-cooked dishes in a cooking container into which are incorporated all the ingredients, preferably automatically, including mixing of the ingredients just as for an artisanal preparation. A machine for performing the process includes a heating surface on which are placed containers for individual use, the surface being driven by a timed driving system, food supply devices which supply the food according to the timing of the driving system, such that the dishes can be consumed, preserved or frozen. It is also possible to interrupt the cooking in order to separate the solids from the liquid which can be preserved or frozen. The final phase can be carried out in a machine which has a resistance and a container support, one or the two being separable from the other after a delay.

Abstract: The invention relates to a process for preparation of hen's eggs during which the eggs are put into a cooking chamber of an egg-cooking container (2) closeable by a cover (8), which chamber contains a liquid heat-supplying medium, preferably water. The preparation temperature during a first preparation stage is below the boiling temperature of the water, and during a following second preparation stage is held below the temperature of the first preparation stage but above 55.degree. C. During the first preparation stage, the water starts at a temperature of approx. 55.degree. C. and is heated at a high heating rate to a temperature of at least 90.degree. C. during a first period with the result that the eggs rapidly reach a core temperature of approx. 58.degree. to 75.degree. C. At the start of the second preparation stage, the water temperature is reduced at a high cooling rate to a final temperature of between 80.degree. C. and 55.degree. C.

Abstract: A rapid cycle household automatic breadmaker for producing bread has a total cycle time in the order of about one hour, including a kneading cycle of 10 minutes, a rise time cycle of twenty minutes and a baking cycle of thirty minutes. In producing a loaf of bread, the bread ingredients are preheated by hot water to a preheat temperature of about 49.degree. C. to 54.degree. C. and maintained at the preheat temperature for the duration of the kneading cycle and for at least a portion of the rise time. The bread dough is baked at a temperature of about 216.degree. C. to 232.degree. C. during the baking cycle.

Abstract: An automatic cooking machine includes a feeding device, a deep-fry device, stove device, a cooker transmission device, a serving device, a washing device, a stir-fry device and a panel each mounted on a base. A program logic controller corresponding with micro-switches and photoelectric sensors controls each of the devices to carry out an automatic cooking process. With such an automatic cooking machine design, the automatic cooking machine can stir-fry and deep-fry like a human cook and is easy to keep in good repair.