Abstract: A hazard-suppression training simulator for training, for example, first responders, is provided. The simulator includes a housing; at least one source of sensation (for example, a visual or an audio sensation) representing a hazardous condition, for example, a fire; at least one sensor adapted to detect a simulated or an actual hazardous condition suppressant; and a controller adapted to vary the sensation in response to the simulated or the actual suppressant detected by the at least one sensor. The simulator may also include one or more “props” to better simulate an actual hazardous conditions, for example, a trash can or a stove pot that is on fire. The simulated suppressant may be provided by a simulated fire extinguisher, for example, a simulated extinguisher emitting an electromagnetic or sonic signal representing a fire suppressant. A hazard-suppression training method employing this simulator is also disclosed.

Abstract: A sous-vide circulator cooker for home sous-vide cooking. The sous-vide circulator cooker is particularly suited for use in home kitchens and on small countertops. The sous-vide circulator cooker includes a detachable stainless steel skirt which allows for cleaning the skirt itself and cleaning of a heater and pump covered by the skirt. The provision of a stainless steel skirt can also act to ensure that no plastic components are directly wetted during use of the cooker. In at least one embodiment, the sous-vide circulator cooker's removable skirt also exposes the water pump impellers allow users to clean out food and debris.

Abstract: One variation of an apparatus for cooking includes: a housing including a first section configured to be immersed in fluid within a cooking container and a second section adjoining the first section; an annular knob arranged over the second section; a position sensor arranged within the second section and configured to detect rotation of the magnetic element; a display arranged on the housing and configured to display a cooking parameter selected through rotation of the annular knob; a heating element arranged within the first section; a circulator arranged within the housing and configured to draw fluid, in the cooking container, along the heating element; and a controller configured to control the heating element and the circulator according to a temperature of the fluid measured by the temperature sensor, thereby maintaining the fluid within a predetermined range of temperatures including the selected temperature.

Abstract: A temperature sensing system for a cooking appliance includes a control unit having a receiver. The control unit and the receiver are housed within the cooking appliance. The temperature sensing system further includes a wireless temperature sensing probe having a temperature sensor and a wireless transmitter module. The wireless temperature sensing probe is configured to wirelessly communicate with the control unit housed within the cooking appliance.

Abstract: Disclosed herein is a smoker with multiple separate drawers for smoking meat, fish, sausage, etc. In an example embodiment, one drawer may contain water and another drawer may contain smoking material such as wood chips. The sliding drawers enable the maintenance of a stable smoking temperature and offer a safer means to replenish water and/or wood during the actual smoking operation. The multiple drawers allow a user to add wood and/or water without opening the smoking chamber.

Abstract: A slow cooker having a thermometer such as a capillary thermometer and a graphic display device for indicating a temperature condition of the food product contained within the cooking vessel, the thermometer measuring the temperature of an outer surface of the cooking vessel and the graphic display device displaying the temperature measured by the thermometer but adjusted by a correlation factor to indicate at least an approximate temperature of the food product within the cooking vessel.

Abstract: Disclosure of a flipping device for cooking foods in an oven at home or at a commercial location resulting in a uniform cooking of the food as well as retaining a juicy texture uniformly within the food.

Abstract: Methods and apparatuses for cooking food are provided. In particular, food is placed in a bowl held at an angle to horizontal. With the food in the bowl, the bowl is simultaneously heated and rotated. A scraper assembly is disposed within the bowl, to lift the food from the side and bottom surfaces of the bowl as the bowl rotates. A temperature sensor can be provided to provide a signal to discontinue rotation of the bowl and the application of heat to the bowl when the food has reached a desired temperature. A tilt mechanism can also be provided to maintain the food within a desired distance from the top edge of the bowl.

Abstract: A cooking skillet that provides a unique automatic stirring system for continuously stirring foods during cooking. The cooking skillet comprises a base, a receptacle, a heating element, and an automatic stirring system. The automatic stirring system comprises a stirring wand located in the receptacle and a bracket located in the base. The stirring wand and the bracket are attracted to each other through magnetic forces that provide sufficient magnetism to attract one to the other. A motor is attached to the bracket by a connecting rod and provides the means to rotate the bracket in a clockwise direction. The magnetism between the magnets in the bracket and the magnets in the stirring wand forces the stirring wand to rotate in connection with the bracket. During rotation, the stirring wand is designed to mix the food contained within the receptacle.

Abstract: The invention relates to a barbecue accessory comprising a chicken roaster for preparing poultry, in particular chicken, arranged vertically on a barbecue. The barbecue accessory comprises a chicken roaster formed from a poultry holder and a base plate, and a roasting hood extending over the chicken roaster and surrounding, at least partially the roaster. A gap, through which the hot gases coming from the barbecue penetrate into the roasting hood, is provided between the hood and the base plate of the chicken roaster when in the ready-to-use state.

Abstract: A device for optimally preparing food according to the sous-vide method using a device for preparing food according to the sous-vide method (vacuum cooking method), wherein the food is surrounded by a vacuum bag. A heating element surrounds the vacuum bag of the cooking product and is designed as a heating foil or cover or as a heating gel.

Abstract: A cooker is mounted on a combustion type heating device used as a heat source for the cooker, and has a combustion gas distribution chamber formed in the space between double walls of a dish-shaped cooker base and a combustion gas distribution unit that are sequentially stacked from a lower, and a cooking chamber formed above the combustion gas distribution chamber by stacking the combustion gas distribution unit or the cooker base and a cooking chamber cover unit.

Abstract: A process and reactor used for the depth thermal treatment in maize for producing High Performance Integral Nixtamal, a process for treating maize under conditions different from known ones and by which a new product can be manufactured which has been called High Performance Integral Nixtamal.

Abstract: A Combination Grill Press and Thermometer. The device provides a user with dual functionality—that of a conventional grill press as well as the ability to detect and display the temperature of the item being grilled. The device is preferably constructed to have a solid metal base portion that may or may not have a plurality of grooves embossed in its bottom face. In addition, the device has one or more temperature probes extending past the bottom face. The probes are configured to actually protrude into a piece of meat when the device is pressed down onto it. Finally, there is a temperature display element for each temperature probe, with these one or more display elements being viewable from atop the base portion.

Abstract: An improved stovetop grilling device includes a grilling surface, a catch tray and a heat conducting element. The grilling surface has a plurality of upward pointing V-shaped first members. The first members are attached at first and second ends to a first supporting frame. Adjacent pairs of their side edges are spaced apart by a first distance. The catch tray has a plurality of downward pointing V-shaped second members. The second members are attached at their first and second ends to a second supporting frame. Adjacent pairs of their side edges are spaced from one another by the first distance. The first supporting frame is located over the second supporting frame such that drippings from the grilling surface fall into the catch tray. The heat conducting element has a plurality of upward pointing planar third members that extend upwardly between the second members and contact undersides of the first members.

Abstract: A cooking apparatus with an information exchange system that involves an assembly featuring a cooking apparatus such as a smoker or an electric turkey fryer and an information exchange system that provides for local and/or remote monitoring of cooking characteristic that preferably includes food item temperature probing that is displayed externally on the cooking appliance as in a local remote cooking characteristic information conveyance device that are preferably either in unidirectional of bi-directional.

Abstract: An appliance having an input device, a control, a motor, and an analog display is provided. The input device is employed to input a set point temperature. The control is operably coupled to the input device and receives the set point temperature from the input device. The motor is operably coupled to the control and receives instructions from the control based on the set point temperature. The analog display is operably coupled to the motor. The analog display is driven by the motor to temporarily display the set point temperature and then to display a current temperature as the current temperature increases toward the set point temperature.

Abstract: A knob assembly for a cooking pan lid that includes an improved visual and/or audible indicator of temperature conditions within the pan.

Abstract: Apparatus comprising a hot dog cooker having a rack with flat faced bars configured to move above and along a cooking surface so as to cause hot dogs to rotate along heated ridges of the surface. The ridges mark the hot dogs circumferentially as they are rolled along the cooking surface by the moveable rack. Methods are disclosed.

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A compartmented cooking device for simultaneously cooking a plurality of articles on a flat heated surface has an outer wall around the perimeter of an area and at least one internal wall within the area for defining a plurality of compartments for receiving a material to be cooked and for maintaining the material separately on the heated surface. The compartments can be all of substantially equal area and shape, such as square, rectangular, triangular, rhomboid, trapezoid, circular, oval or any other shape, and are all open from both an upward direction and a downward direction. The walls of each compartment should have at least one marking thereon for delineating a desired level for insertion of material to be cooked. The device also has a handle for allowing it to be lifted off the griddle without a user having to touch the walls of the device.

Abstract: The present invention relates to an indicator on a household appliance to alert a user to clean the appliance. For example, the indicator alerts the user when to clean a crumb tray in a toaster.

Abstract: The present invention relates to an indicator on a household appliance to alert a user to clean the appliance. For example, the indicator alerts the user when to clean a crumb tray in a toaster.

Abstract: A pizza insert has at least one tile that rests on a rack that is advantageously spaced above a barbeque grill by a support structure that is connected to the rack and extends downwardly therefrom. The pizza insert also has a rim that extends upwardly from the rack and substantially prevents the tile from moving in horizontal directions. The rim extends away from the rack a distance less than the thickness of the tile so that the rim does not obstruct access to the pizza placed on the tile. Also disclosed are a kit for the pizza insert and the method of using the pizza insert.

Abstract: The invention provides a device for signaling a cooking state for at least one cooking item, such as an egg, a potato, a pepper, rice, noodles, that are being cooked in a liquid cooking medium. The device includes an at least partially floating jacket, a temperature sensor arranged in thermally conductive communication with the floating jacket, an analog-to-digital converter, a digital computing unit and a signaling device. The digital computing unit includes a digital delay portion to delay a temperature value of the liquid cooking medium that is measured by the sensor and digitized with the analog-to-digital converter. The delay portion has at least one thermal time constant to provide a thermally delayed inner temperature value as an output of the delay portion. A switching device is provided to activate the signaling device once a first temperature threshold is reached by the output of the delay portion, for signaling a first cooking state of the at least one cooking item.

Abstract: A digital frying pan provides temperature and/or food doneness information associated with food cooked within the pan. A thermal sensor coupled with the pan senses temperature and generates corresponding signals, and processing electronics coupled with the sensor convert the signals to data for display on a LCD. A warning buzzer or LED warns the user of completed cooking. The frying pan may be programmed to desired food types or personal temperatures or food doneness options. The invention also provides a remote sensing food doneness system for remotely viewing and then determining food temperature and/or food doneness. The remote system uses thermal imaging optics and thermal sensing techniques to remotely sense food temperature. Preferably a second optical element images the food onto a CCD to display an image of the food to a user. The system is mounted by a user who views the CCD to ensure appropriate placement in line of sight from the food.

Abstract: A device is mounted on a rotary spit of a rotisserie. The spit has an external handle at one end, a rod, and a connection member at the other end releasably coupled to a drive source. The device comprises temperature sensing elements on a central portion of the rod; and a thermometer on the handle, the thermometer having a sensing rod inserted into the handle to be conductive with the temperature sensing elements. After the rotisserie is activated, an internal temperature of a meat impaled by the rod being roasted is sensed by the temperature sensing elements. Next, the internal temperature of the meat is conveyed to the sensing rod from the temperature sensing elements so as to be indicated on the thermometer.

Abstract: An electronic candy and oil thermometer includes a housing having a visual display for displaying indicia associated with a plurality of candy cooking stages and a plurality of fried foods. The housing includes a controller having operating protocols and a memory for storing predetermined optimal temperature ranges for each said candy cooking stage and each said fried food. The electronic thermometer also includes a temperature sensing probe projecting from the housing for obtaining temperature readings and transmitting the temperature readings to the controller, and a control interface provided on the housing and in communication with the controller for selectively activating either a first of the operational protocols for monitoring temperatures associated with the candy cooking stages or a second of the operational protocols for monitoring temperatures associated with the fried foods.

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

Abstract: A roller grill monitoring device having a clock face, a base which fits in between rollers of a grill roller, a stem for attaching the clock face to the base and a support structure attached to the stem disposed at a distance above the base so as to rest on the grill rollers. The device is inexpensive to make, is sanitary and made of a heat resistant material. The device further includes a removable signage area for sign clips that are used for identifying and marketing different types of food products such as hot dogs. Also the device can openings and associated structure for accommodating at least one thermometer for monitoring the cooking temperature of the food product.

Abstract: A steaming pitcher for preparing hot beverages with a liquid crystal thermometer attached to an exterior surface of the pitcher for detecting the temperature of any liquid contained therein. The liquid crystal thermometer eliminates the need for conventional food service thermometers that are placed in the liquid being heated.

Abstract: The invention provides a device for signaling a cooking state for at least one cooking item, such as an egg, a potato, a pepper, rice, noodles, that are being cooked in a liquid cooking medium. The device includes an at least partially floating jacket, a temperature sensor arranged in thermally conductive communication with the floating jacket, an analog-to-digital converter, a digital computing unit and a signaling device. The digital computing unit includes a digital delay portion to delay a temperature value of the liquid cooking medium that is measured by the sensor and digitized with the analog-to-digital converter. The delay portion has at least one thermal time constant to provide a thermally delayed inner temperature value as an output of the delay portion. A switching device is provided to activate the signaling device once a first temperature threshold is reached by the output of the delay portion, for signaling a first cooking state of the at least one cooking item.

Abstract: An unwinding machine (10) with forming cylinders (11, 12, 13) has bearing blocks (26, 27) in which the forming cylinders (11, 12, 13) are supported. The bearing blocks (26, 27) are disposed in recesses (32) of partition walls (25, 25a) of the unwinding machine (10) and are secured by means of clamping devices (35). Furthermore, the forming cylinders (11, 12, 13) are coupled to a common drive motor (15). The unwinding machine (10) according to the invention permits a simple exchanging of the forming cylinders (11, 12, 13).

Abstract: A temperature sensor integrated into the bottom of a cooking utensil and the electrical conductors connecting the sensor to an electronic circuit extend between the wall that constitutes the bottom of the utensil and a perforated plate fixed to that wall by cold pressing.

Abstract: The cooking pressure setting valve (1) for a pressure cooker (2, 3) comprises a setting knob (6) housed in the radial handle of the cooker lid (3), an outer casing (5) covered by the setting knob (6), a central valve body (10) provided with a cap disc (19) for sealing with the setting knob, a valve seat (9) an a valve member (8) with a axial central hole in communication with a diaphragm (18), a pressure regulating spring (11), an axial pressure indication stem (15) pushed by the diaphragm and guided by cap disc, and a pivoting spherical shell (16) jointed to the axial stem and visible from the outside of the setting knob.

Abstract: A roller grill monitoring device having a clock face, a base which fits in between rollers of a grill roller, a stem for attaching the clock face to the base and a support structure attached to the stem disposed at a distance above the base so as to rest on the grill rollers. The device is inexpensive to make, is sanitary and made of a heat resistant material. The device can further include a signage area for identifying and marketing different types of food products such as hot dogs. It can be easily moved around the grill and takes up very little space so as not to take up cooking area.

Abstract: A temperature indicating apparatus for a cooking vessel, the apparatus having a housing having at least one opening, a template, a light directing mechanism, and a temperature sensing mechanism. The template being positioned generally in alignment with the opening. The light directing mechanism having a light radiating structure positioned to illuminate the template. The template being moveably coupled to the temperature sensing mechanism. The light directing mechanism being coupled to the housing. A process for monitoring the temperature of a cooking vessel including a temperature indicating apparatus for a cooking vessel, the apparatus having a housing having at least one opening, a template or translucent panel or both, a light directing mechanism, and a temperature sensing mechanism is also described.

Abstract: A cover adapted to overlie a food item to be cooked beneath the support, such as on a griddle or grill, carries at least one temperature sensor disposed on the cover to sense an actual temperature of the food item being cooked. An indicator is mounted on the cover and connected to the temperature sensor. There is preferably a respective indicator for each temperature sensor, or at least for each respective food item that can be cooked at one time using the apparatus of the present invention. In a specific implementation, the cover includes a hamburger press and the temperature sensor is mounted on the hamburger press to penetrate a hamburger patty beneath the press so that the internal temperature of the patty is sensed.

Abstract: A cookware lid having a where the handle supports a thermometer having a meat probe and an aperture to cause a whistling sound to warn that the internal temperature of a container has reached 180 degrees, eliminating possible carcinogens, e. Coli bacterium, salmonella and the like.

Abstract: A cooking grill apparatus having superposed, vertically separable, heated grill plates, the uppermost one of which is pivotally connected to the outer ends of two laterally spaced arms which pivot simultaneously about an elevated horizontal pivot axis whereby the upper grill is moveable about such pivot axis with and selectively relative to such spaced arms. The upper grill carries a pair of like parallelogram linkage systems along its lateral margins which include adjustable stop means for engaging parallel stationary reference surfaces paralleling the plane of the cooking surface for the stationary lower grill plate. Selected movement of the parallelogram linkage system to change the vertical position of the stop means is determined by selectively operable gauge means for limiting movement of the linkage systems and thus movement of the stop means towards the references surfaces whereby the spacing between the two grill plates during cooking operation is correspondingly selectively limited.

Abstract: A cooking tool is disclosed which is a combination of a spatula for handling food and a boom-mounted probe having an indicator for checking temperature or doneness attained during cooking. The disclosure includes both a home and a fast-food restaurant embodiment of the tool. In both embodiments, the tool has a probe for measuring temperature mounted on a manually retractable boom, which probe is extendable over various sites of the food being checked. The boom is pivotally attached to the elongated arm of a spatula and by a scissor-like action is raised out of and lowered into the food. In the home model, the tool is provided with a temperature indicator in the form of a digital readout. In the fast-food restaurant model, the indicator provided is a GO/NO GO gauge and the probe and indicator fit in a quick-disconnect receptacle. In the latter model, a different gauge, when required for a specific application, may be substituted.

Abstract: A wire grill cooking pan that may be used to cook more than one type of food at a time on different levels of the pan while retaining the juices that are released during the cooking process. The wire grill cooking pan has a wire grill that is hinged to a pan and secured with a latch. Different food items may be placed below the wire grill for cooking while other food items are placed on the wire grill to be cooked. The pan may then be heated from either the top or the bottom to cook the food while retaining the juices that are released for collection or redistribution to the food.

Abstract: A potato baking device comprising a self-supporting base and lid, wherein the base and lid define a cooking chamber for baking potatoes. A heating plate is provided inside the cooking chamber for conducting heat throughout the cooking chamber. A plurality of detachable heat conductive skewers are provided on which potatoes are mounted and placed into the cooking chamber such that the skewers are in contact with the heating plate. To facilitate mounting the potatoes onto the skewers, a mounting block is provided. A temperature sensing unit is also provided to determine the internal temperature of the potato and indicate when cooking is completed.

Abstract: An apparatus for signalling an operating condition of a cooking vessel is provided to signal a user of the cooking vessel when a preset condition is reached in the cooking vessel, e.g. temperature or pressure. Cooking vessels are frequently provided with an operating condition display device, such as a thermometer or a pressure gauge, which have a measurement scale and an indicator element moving relative to the measurement scale to indicate the internal condition of the cooking vessel. The apparatus of the present invention provides a housing having therein a detector for detecting a change in the reflected surface light from the operating condition display device caused by the presence of the indicator element of the display device. When the detector detects the change in the reflected light due to the presence of the indicator element, a signalling device, such as an acoustical or optical signalling device, is activated to signal the user of the cooking vessel.

Abstract: A barbeque kettle includes a bowl and a cover with the bowl having a food support grid adjacent an upper rim and a charcoal grid below the food grid along with a cover holder adjacent the rim of the bowl. The cover has a removable thermometer that can sense the internal temperature of the kettle and can also be used as a food thermometer. A pair of charcoal baskets are positionable on the charcoal grid for direct or indirect cooking.

Abstract: A temperature sensing device for a thin-walled pressure vessel is provided. This device comprises an insert segment which lies inside the pressure vessel in heat exchange relation with the fluids contained by the vessel, an outer segment disposed outside of the pressure vessel, a linking segment normally disposed in a port through the side wall of the pressure vessel for connecting the outer segment with the insert segment, and a temperature sensing device connected to the outer segment. The device also includes an o-ring disposed around the linking portion and forming a seal between the linking portion and the sidewalls of the port.

Abstract: An ancillary device for food-preparation, which provides a combination implement which both provides a a food-handler device and a probe for determining the interior temperature of the food being handled. The device in a desired form resembles a pair of tongs, and they not only carry a temperature-sensing probe and visual signal or gauge, they carry a structure which positions the probe midway of whatever is the span of opening of the food-gripping jaws of the tongs; and since the tongs' jaws, as they engage upon the food article, automatically sense the overall thickness of the food article, their positioning of the temperature-sensing probe midway of the span of the jaws' opening automatically achieves a sensing of the food article's temperature at the midpoint of its thickness, thus giving better and more reliable information as to the thoroughness of the cooking procedure. Optional spatula jaws are also provided.

Abstract: A portable food cooker for water smoker or direct heat cooking of food products comprising a support pedestal mounted on wheels and containing a heating unit, an open-ended wall section removably supported with a lower open end on the pedestal in communication with the heating unit and extending upwardly therefrom, a removable cover for closing the upper end of the wall section and defining with the pedestal and wall section a confined cooking compartment, one or more food support grills mounted at selected elevations in the compartment, and a pan located in the compartment below the grills and above the heating unit to contain water for water smoker cooking or, alternatively, fuel for direct heat cooking. The pan catches and contains material falling from food on the grill during the cooking operation, and an annular reservoir in the bottom of the wall section collects materials falling into the lower portion of the cooking compartment.

Abstract: The invention concerns a fitting for a cooking vessel comprising a cooking pot and a cover, especially a steam pressure cooker, with a temperature sensor attached to the cooking vessel, the temperature sensor emitting an electrical signal corresponding to the temperature inside the cooking vessel. In order to precisely detect the temperature of water contents during the heating phase, and in order to be able to use it for indicators, control, and regulation, the temperature sensor is attached to a measuring point in a heat-conducting contact to the external side of the cooking pot in the transition area between the pot bottom and the pot wall, at which point the temperature difference between the temperature of the water contents and the external temperature at the measuring point during the heating process is approximately nil.

Abstract: A cookware lid having a handle where the handle supports a thermometer having a meat probe and an aperture to cause a whistling sound to warn that the internal temperature of a container has reached 180 degrees, eliminating possible carcinogens, e. Coli bacterium, salmonella and the like.