Abstract: In order to improve and make more reliable the preparation of food by several kitchen appliances, the present invention proposes a system and a method. The system for preparing foodstuffs comprises a first kitchen appliance, in particular a cook mixer, a second kitchen appliance and a control unit, the first kitchen appliance having at least one detection means for detecting at least one piece of information about the state of a foodstuff, wherein the first kitchen appliance is connected to the control unit via a first communication connection, and wherein the further kitchen appliance is connected to the control unit via a second communication connection, and is characterized in that the control unit is configured to compare the at least one piece of detected information about the state of the foodstuff with a preparation instruction and in that the control unit is configured to control the further kitchen appliance as a function of the result of the comparison.

Abstract: Examples provide a fruit ripening rack having a plurality of chambers for on-site produce ripening at a retail location. A controller component generates predicted demand for ripened fruit on a selected date at a selected location based on transaction history data and/or seasonal demand. The controller component calculates the quantity of fruit based on the predicted demand. The controller component determines conditions within each chamber to accelerate ripening of the calculated quantity of one or more types of fruit to one or more selected levels of ripeness on the selected date. The conditions include amount of ethylene gas in each chamber, length of exposure to the ethylene gas, temperature inside the chamber and/or humidity level inside the chamber. The fruit ripening rack controls internal conditions within each chamber to provide variable fruit ripening in accordance with per-chamber configurations to satisfy predicted daily demand at the selected location.

Abstract: An oven having water injection system comprising an oven including a compartment enclosed on all sides, a water injector, and a first water valve coupled to the water injector, wherein the water valve includes proportional control.

Abstract: There is provided a hydrogen gas mixing device, including: a water electrolysis part configured to generate a hydrogen gas and an oxygen gas by electrolysis of water; a mixing gas supply part configured to supply a mixing gas; and a gas mixing part configured to mix the hydrogen gas and the mixing gas, wherein a non-combustible dilution gas is introduced into an oxygen flow part of the water electrolysis part through which the oxygen gas flows.

Abstract: A storage and order-picking system including a warehouse, wherein the warehouse includes a storage module formed by two racks including one rack aisle therebetween; separation stations associated with the storage module, each separation station having associated therewith a respective pick up location; separate conveying systems for feeding storage containers from the warehouse to the pick up locations of the separation stations, respectively; and a robot arranged between the separate conveyors such that the robot can pick up during one movement cycle from each of the separate conveying systems respectively one article and can deliver between the corresponding article pick up locations one article which has already been picked up to a deposition location.

Abstract: A refrigerator appliance includes a cabinet with at least one food storage chamber defined in the cabinet. The refrigerator appliance also includes a sealed cooling system in fluid communication with the at least one food storage chamber via a multi-flow system. A plurality of independently cooled zones are defined within the at least one food storage chamber. The refrigerator appliance also includes a temperature control module selectively positionable in one of the plurality of zones. Methods of operating the refrigerator appliance may include and/or a controller of the refrigerator appliance may be configured for locating the temperature control module, receiving a temperature setting from the temperature control module, and adjusting operation of at least one of the sealed cooling system and the multi-flow system in response to the received temperature setting from the temperature control module.

Abstract: A method of brewing coffee includes the following steps:—requesting a user to select a coffee-based beverage on an input device coupled to a coffee brewing apparatus; selecting a suitable water recipe from a database comprising a plurality of water recipes suited for brewing coffee, wherein the selected water recipe is suited to the selected coffee-based beverage, wherein the water recipe defines a set mineral concentration of brewing water to be prepared; requesting a water preparation unit to prepare a brewing water based on the water recipe, wherein the water preparation unit is adapted to mineralize the brewing water according to the set mineral concentration of the water recipe; preparing brewing water based on the water recipe; and brewing the coffee-based beverage with the brewing water prepared according to the water recipe.

Abstract: In an embodiment, a method and system use various sensors to determine a shape of a collection of materials (e.g., foodstuffs). A controller can determine a trajectory which achieves the desired end-state, possibly chosen from a set of feasible, collision-free trajectories to execute, and a robot executes that trajectory. The robot, executing that trajectory, scoops, grabs, or otherwise acquires the desired amount of material from the collection of materials at a desired location. The robot then deposits the collected material in the desired receptacle at a specific location and orientation.

Abstract: A household appliance has a main body, a chamber with an opening, and a drawer door closing the chamber. A support mechanism is connected between the drawer door and the main body. A cable extends between the main body and the drawer door and a guidance mechanism guides the cable and moves with the drawer door. The guidance mechanism includes a bendable member that moves along a moving path including a bent portion. A limiting mechanism limits the bendable member to move within the moving path and a preset error range. A structure of a component surrounding the guidance mechanism in the household appliance is improved, so that a moving track of the guidance mechanism can be guided and limited when the guidance mechanism moves as the drawer door moves. This helps the guidance mechanism and the cable move through an expected track.

Abstract: Robots, including robot arms, can interface with other modules to affect the world surrounding the robot. However, designing modules from scratch when human analogues exist is not efficient. In an embodiment, a mechanical tool, converted from human use, to be used by robots includes a monolithic adaptor having two interface components. The two interface components include a first interface component cabal be of mating with an actuated mechanism on the robot side, the second interface capable of clamping to an existing utensil. In such a way, utensils that are intended for humans can be adapted for robots and robotic arms.

Abstract: The present disclosure relates to a soup cooking control method for a pressure cooker, a pressure cooker, and a computer-readable storage medium. The method includes: a preheating and temperature-increasing stage, a medium-high temperature maintenance stage, a high pressure maintenance stage, and a decompression exhaust stage. The medium-high temperature maintenance stage includes: opening the pressure relief valve, to allow the pressure cooker to be in a non-closed state; controlling, under the non-closed state of the pressure cooker, the heating body to supply heat with a first preset heating power, and maintaining an internal temperature of the pressure cooker at a first preset temperature within a first preset duration. The present disclosure solves the problem that when the existing pressure cooker makes soup, insufficient oxidation of fat will cause large amounts of fat in the meat to dissolve, which affects people's health and the taste of the soup.

Abstract: In an embodiment, a method during execution of a motion plan by a robotic arm includes determining a voice command from speech of a user said during the execution of the motion plan, determining a modification of the motion plan based on the voice command from the speech of the user, and executing the modification of the motion plan by the robotic arm.

Abstract: A modular robotic kitchen system is conveniently adaptable to perform a wide range of cooking applications. The modular robotic kitchen system can include a plurality of discrete modular units organized in a small footprint such that multiple types of cooking applications can be performed without a need to replace the modular units. Exemplary modular units include an ingredient module, robotic arm module, assembly and packaging module, and warming module. Optionally a transport unit or sled moves the modules into position. The modular kitchen system includes a central processor operable to carry out different cooking applications upon downloading software corresponding to the specific cooking application and without retooling the existing modules. Related methods are also described.

Abstract: An internal air adjustment device that includes a first composition adjustment unit and a second composition adjustment unit. The first composition adjustment unit separates supply air from external air, the supply air having a composition that differs from a composition of the external air, and supplies the supply air into a transport container. The second composition adjustment unit separates discharge air from internal air, the discharge air having a composition that differs from a composition of the internal air, and discharges the discharge air to outside of the transport container. The internal air adjustment device is capable of properly controlling the composition of the internal air in the transport container.

Abstract: A storage container includes a body defining a first opening at a top of the body, a second opening at a bottom of the body, and a space between the first opening and the second opening, a cover configured to open or close the first opening, the cover including an insulation material to thermally insulate the space from an outside of the body, a housing disposed in the space to store items, a thermoelectric element disposed in the second opening, the thermoelectric element including a heat-absorbing surface and a heat-emitting surface, a heat-absorbing heat exchanger that surrounds the housing, contacts the heat-absorbing surface, and is configured to transfer heat from the housing to the heat-absorbing surface, a heat transfer part configured to transfer heat generated from the heat-emitting surface to a wall of the body, and a heat-dissipating part configured to dissipate heat from the heat transfer part.

Abstract: This technology relates to a cooling system for reducing the amount of heat within a sensor housing. The system comprising a cold plate containing an interior liquid cooling channel containing a cooling fluid, a heat exchanger attached to the cold plate, and at least one fan configured to generate an air flow loop. The heat exchanger is configured to draw heat from the air flow loop and pass the drawn heat to the cold plate, which in turn, passes the drawn heat to the cooling liquid.

Abstract: Disclosed is a food preparation apparatus (100) comprising a food preparation chamber and a pressure chamber (120) for generating steam coupled to the food preparation chamber through a conduit (130), wherein the pressure chamber comprises a heating element (121) for converting water into steam; and the conduit comprises an auto-relief valve (140) arranged to release the steam at a set pressure above atmospheric pressure from the pressure chamber into the food preparation chamber, thereby creating superheated steam in the food preparation chamber by the rapid expansion of the released volume of the above atmospheric pressure (saturated) steam. A method (200) of preparing food in such a food preparation apparatus (100) is also disclosed.

Abstract: The present invention pertains in general to an apparatus and method for the drying and activating of infusing material, and the infusing, agitation and dispensation of oils in a controlled manner to produce a desired potency of an infusion while remaining below an identified maximum temperature threshold.

Abstract: Systems and methods for treating large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a crop storage facility configured in accordance with the present technology includes a treatment system configured to distribute a treatment agent configured to inhibit spoilage of the crops. The treatment system can include a combination of two or more chemical compositions configured to release different concentrations of the treatment agent to produce a desired level of the treatment agent in the storage facility.

Abstract: Systems and methods for treating large quantities of potatoes, other tubers, vegetables, produce, and/or other crops are disclosed herein. In one embodiment, a crop storage facility configured in accordance with the present technology includes a treatment system configured to distribute a treatment agent configured to inhibit spoilage of the crops. The treatment system can include a combination of two or more chemical compositions configured to release different concentrations of the treatment agent to produce a desired level of the treatment agent in the storage facility.

Abstract: A container refrigeration apparatus includes a CA system which controls the composition of the air in the container. The CA system includes a gas supply device which supplies nitrogen-enriched air, an intake duct which guides outside air to a first space on a suction side of an interior fan, and an exhaust duct which guides air in a second space on the blowout side of the interior fan out of a container. The exhaust duct has an inlet at a location where the flow of the air blown from the interior fan is blocked by a fan housing.

Abstract: Systems, apparatuses, and method for preparing dough-based products are disclosed. One disclosed system for preparing dough-based products comprises a fryer comprising a bottom and at least one sidewall, a proofer comprising a proofing chamber with a top, bottom, and at least one sidewall, and a conveying mechanism configured to transport the dough-based products from the proofing chamber to the fryer, wherein the top of the proofing chamber is located below the bottom of the fryer.

Abstract: Some embodiments of the present disclosure include a device for smoking and cooking food. The device may include a food enclosure and a smoke distribution manifold operatively connected to the food enclosure, the smoke distribution manifold configured to operatively connect to a smoke providing device, such as a customized smoker box or a conventional smoking device. The quality of the smoke is determined by a value from a sensor, such as a lux sensor, and the smoke distribution manifold may prevent bad quality smoke from contaminating the food in the food enclosure.

Abstract: A baking device is provided. The baking device includes a housing enclosing a baking compartment and an air handling compartment, the air handling compartment and the baking compartment being separated by a pressure panel that defines a rear wall of the baking compartment, the pressure panel including an aperture allowing fluid communication between the baking and air handling compartments. A blower wheel is mounted in conjunction with the aperture, such that rotation of the blower wheel urges air movement from the baking compartment and into the air handling compartment. A secondary blower is arranged in fluid communication with the air handling compartment, wherein operation of the secondary blower urges ambient air into the air handling compartment.

Abstract: A steam generating container A heated by a heat source includes: a water evaporation chamber into which water is supplied by a water supply device; a leading opening to lead steam from the water evaporation chamber, and ejection openings ejecting steam led through the leading opening into a heating chamber containing food. A buffer chamber connecting through the leading opening and with the ejection openings is provided between the water evaporation chamber and the heating chamber. Even when bumping water enters the buffer chamber through the leading opening, the bumping water having entered flows inside the buffer chamber. Thus, the bumping water is hardly ejected into the heating chamber through the ejection openings.

Abstract: A smoker box and humidifier for a barbecue grill has a container body having a top and at least one and preferably a plurality of top opening at its top. Isolated compartments are provided in the container body. At least one of the isolated compartments is capable of holding wood chips or the like for producing a flavoring smoke, and at least one of compartments is capable of holding a liquid separate from but in close proximity to the wood chips or the like. The compartments in the container body are positioned such that, when the smoker box is heated, both the flavoring smoke and moistening vapors produced in the compartments of the container body circulate up through the top openings in the top of said container body. The container body can include a drawer with isolated compartments, which can be pulled out to replenish spent wood chips and fluids.

Abstract: An oven appliance with one or more features for minimizing the time to preheat the cooking chamber and balancing the heat distribution within the cooking chamber of the oven appliance is provided. Features for minimizing the acoustic noise of the oven appliance are also provided. Further, a method for operating an oven appliance to minimize the preheat time and balance the heat distribution within the cooking chamber of the oven appliance while minimizing acoustic noise is provided.

Abstract: A meat aging assembly for eliminating bacteria while the meat ages includes a housing that may store meat. A tray is positioned within the housing so the meat is positioned upon the tray. A door is operationally coupled to the housing so the door closes the housing. A refrigeration unit, a humidity control unit and a fan are operationally coupled to the housing to condition air within an interior of the housing to age the meat. A radiation emitter is operationally coupled to the housing so the radiation emitter emits radiation onto the meat. A control panel is coupled to the housing and a timer is coupled to the housing. The timer alerts a user to passage of a selected duration of time. A power supply is coupled to the housing and the power supply is operationally coupled to the control panel.

Abstract: In a control method of a refrigerator having a storage chamber for aging of meat, an operation to keep the storage chamber at an aging temperature and an operation to cool the storage chamber to a cooling temperature lower than the aging temperature are repeated. This enables optimal aging of meat via an aging time and aging temperature suitable for meat.

Abstract: The invention relates to a method for treating storage or product preparation tanks, tanks of the type which regularly undergo a hot aseptic washing step, followed by a cold water rinsing step, the method being characterized in that an inert gas is injected into the tank during all or part of the rinsing step.

Abstract: A cooking equipment includes a first database, containing first energy consumption data, indicating energy required to maintain, operating conditions prescribed by a cooking program stored in a control device, in the absence of food; and a second database, containing second energy consumption data-indicating additional energy to be supplied in excess of energy of the first energy consumption data to have a unit weight of the food processed according to the cooking program. The control device includes a processing unit that estimates daily energy consumption for the cooking program from the first and second energy consumption data. The first energy consumption data relate to respective individual iterations of the cooking process and include an initial energy excess associated with a first iteration of consecutive iterations of the cooking process; and a common energy level indicative of energy associated with subsequent iterations of the consecutive iterations of the cooking process.

Abstract: The present invention provides apparatus and methods for adjusting the atmosphere within a substantially sealed chamber containing respiring produce. The chamber of the present invention includes inlet means to permit ambient atmosphere to enter the chamber, and outlet means to permit chamber atmosphere to exit the chamber. Methods using apparatus of the present invention comprise: (a) monitoring the oxygen concentration within the chamber; (b) following detection that the oxygen concentration in the chamber has fallen below a predetermined amount, opening the inlet means so that the amount of oxygen in the chamber increases; and (c) removing carbon dioxide from the chamber atmosphere substantially at a predetermined rate, the predetermined rate having been selected such that the carbon dioxide concentration within the chamber atmosphere does not substantially exceed a predetermined amount.

Abstract: An improved food storage device for holding food items in a controlled environment, typically heated, is disclosed. The device can hold different foods under different conditions for different amounts of time. Among the improvements is an intuitive programming interface. The device may be programmed by selecting different options displayed on different displays associated with different specific food storage positions by pressing a button associated with the display displaying the option. The device may have synchronized displays allowing users to more quickly assimilate displayed information.

Abstract: An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.

Abstract: A system for producing secondary food product from primary food product waste is disclosed that comprises several modular subsections: a staging subsystem, a processing subsystem, a drying subsystem, and a pelletization subsystem. Each subsystem, and the connections between subsystems, are sealed such that the food product being processed is isolated from the general environment. Product is dried by the dryer in such a way that it emerges from the dryer at a desired moisture content level and at ambient temperature. A moisture sensor may provide control data to a controller that in turn controls product throughput to obtain a desired moisture content level. High nutritional content and long lifespan of the processed product can be maintained, while reducing the weight of the final product. One or more of the subsystems may be portable and configured for convenient connection and disconnection to mating subsystems, and to facilitate permitting for portable operation.

Abstract: A system for producing secondary food product from primary food product waste is disclosed that comprises several modular subsections: a staging subsystem, a processing subsystem, a drying subsystem, and a pelletization subsystem. Each subsystem, and the connections between subsystems, are sealed such that the food product being processed is isolated from the general environment. Product is dried by the dryer in such a way that it emerges from the dryer at a desired moisture content level and at ambient temperature. A moisture sensor may provide control data to a controller that in turn controls product throughput to obtain a desired moisture content level. High nutritional content and long lifespan of the processed product can be maintained, while reducing the weight of the final product. One or more of the subsystems may be portable and configured for convenient connection and disconnection to mating subsystems, and to facilitate permitting for portable operation.

Abstract: A ventless fume hood is integrated with an oven to anticipate a conclusion of the cooking schedule executed by the oven and in this way to provide direct venting of the oven cavity before the oven door is opened. Proper venting of a multimode combination oven may be thereby performed and the door may be opened up immediately upon conclusion of the cooking schedule without the delay otherwise required to collect cooking fumes escaping through the partially open door.

Abstract: The invention relates to a method for controlling the atmosphere in a closable space filled with agricultural or horticultural products. The method comprises directly detecting the respiration of the agricultural or horticultural products and adjusting an oxygen content, a carbon dioxide content and/or a nitrogen content in the space subject to the detected respiration. The respiration is detected here periodically, in each case for a determined time, and the space is sealed off from external influences during detection of the respiration. A very good control is achieved by taking the actual respiration as starting point, and a highly reliable detection forms the basis of this control when the detection is performed periodically for some time in a completely isolated atmosphere. The invention also relates to an installation for performing the method, and to a closable space provided with such an installation.

Abstract: A continuous low temperature food pasteurization system (10) includes a conveyor system (20) for conveying food products (FP) through a pasteurization chamber (40). A pre heater (140) may be located upstream from the pasteurization chamber, and an optional post heater (160) may be located downstream from the pasteurization chamber. A chiller and/or freezer (100) rapidly chills and/or freezes the food product after pasteurization as the conveyor system conveys the food product through the freezer. A control system (250) controls the operation of the pasteurization system to ensure that a desired percentage of pathogenic microorganisms present on the surface and/or within the interior of the food product are killed.

Abstract: Provided is a cooking appliance. Steam generated in a steam generation part is selectively supplied into a cooktop part or a steam cooking part. The steam supplied into the cooktop part is used for cleaning a top plate. Also, the steam supplied into the steam cooking part is used for cooking a food. Thus, the steam may be used in a lot of uses, e.g., for cooking the food and cleaning the top plate.

Abstract: The method for pasteurisation and/or sterilisation of a food according to the invention comprises, in a first step, provision of a device (1) for the impingement of steam, particularly water vapour, on a food. The food is then impinged upon with steam for the pasteurisation and/or sterilisation of the food by means of the steam in order to achieve a reduction in the quantity of a microorganism present on and/or in the food, particularly a pathogenic microorganism. Before the food is impinged upon with steam, the temperature of the food is brought to a preheating temperature greater than or equal to the pasteurisation and/or sterilisation temperature.

Abstract: A novel system, machines and consumables, and method for preparation of cooled edible products from their ingredients, e.g. in a portioned amount constituting a defined number of servings which may be 1, 2, 3, etc. are provided. One example of such an edible product is ice cream.

Abstract: A commercial oven, such as a combination oven providing steam and convection heating, may provide for motorized dampers allowing the oven to move automatically between a closed-state high humidity operating mode and an open-state low humidity operating mode according to user input reflecting a desired cooking process. The dampers operate with a conventional steam trap and may provide integrated bypass valves preventing over or under pressure of the cooking volume.

Abstract: A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.

Abstract: A control system for a controlled atmosphere room (“CA room”) for storing perishable commodities, such as fruits and vegetables. The control system includes an enclosure that can be placed within the CA room to store a representative sample of the commodities in the CA room. The control system includes an atmosphere valve selectively operable to provide atmospheric communication between the enclosure and the CA room or to isolate the enclosure from the CA room. The control system includes a sampling control system for determining a dynamic control value based on the isolated representative sample. The dynamic control value may be determined by monitoring the respiratory quotient in the enclosure while it is isolated. Once determined, the control system can use the dynamic control value to adjust the atmosphere of the CA room, thereby using tests on a representative sample to control the atmosphere for the full volume of commodities in the CA room.

Abstract: The process comprises of the drying, curing and conservation of solid and semi-solid foodstuffs through the application of pressure changes of a value equal, greater or less than atmospheric pressure, for the administration and control of an oxidising gas and subsequent extraction from the chamber. The installation is composed of a hermetically-sealed chamber or recipient with mechanisms to apply positive or negative pressure, along with systems of temperature and moisture control.

Abstract: In order to provide a containing and conditioning system for an agricultural product, such as seeds or grains, which system reduces an amount of energy used upon containing and conditioning the agricultural product and also improves the quality of the agricultural product, there is disclosed a containing and conditioning system for an agricultural product, which may include seeds or grains. The system includes a container for containing the agricultural product, a conditioning device for conditioning the agricultural product, a stirring device for stirring the agricultural product, the stirring device including at least one wireless sensor for sensing characteristics of the agricultural product, which may include humidity and/or a temperature, and a control device operable for controlling said system in response to said characteristics.

Abstract: A control system for a controlled atmosphere room (“CA room”) for storing perishable commodities, such as fruits and vegetables. The control system includes an enclosure that can be placed within the CA room to store a representative sample of the commodities in the CA room. The control system includes an atmosphere valve selectively operable to provide atmospheric communication between the enclosure and the CA room or to isolate the enclosure from the CA room. The control system includes a sampling control system for determining a dynamic control value based on the isolated representative sample. The dynamic control value may be determined by monitoring the respiratory quotient in the enclosure while it is isolated. Once determined, the control system can use the dynamic control value to adjust the atmosphere of the CA room, thereby using tests on a representative sample to control the atmosphere for the full volume of commodities in the CA room.

Abstract: A cooked food staging device and method are provided. The device and method are particularly suited for storing breaded, battered or bread food items for extended periods of time without becoming soggy. A heated compartment having a slot has a flexible member covering at least a portion of the slot to restrict airflow and to permit access to the food items contained therein, which may be contained on trays, without the necessity of removing the tray to view and remove selected food items therefrom.

Abstract: An apparatus that generates brewed beverages by performing one or more chemical and/or mechanical processes may receive requests to produce specified brewed beverages. The apparatus may include a master controller that initiates and controls performance of the chemical and/or mechanical processes to produce the specified beverages. The master controller may adaptively apply one or more process accelerators during the performance of one of the chemical or mechanical processes to accelerate the process or to achieve a desired qualitative or quantitative characteristic for a beverage or a component thereof. The adaptive application of one or more process accelerators may be dependent on a multiple-variable process profile developed for the process and/or a specified beverage. For example, the pressure in a steam wand and/or the depth of the wand may be varied during a process to froth milk in order to produce frothed milk having a desired temperature.