Abstract: A method of controlling a food processor includes retaining in a container cooked rice and sushi dressing in a predetermined ratio, mixing the cooked rice and the sushi dressing in the container to perform a mixing process, and cooling the cooked rice and the sushi dressing with air to perform a cooling process. The mixing process and cooling process are performed intermittently according to a cooling-mixing process, which comprises a plurality of cycles carried out repeatedly. One cycle includes one-cooling operation, having a standstill duration, for merely sending air while keeping the cooked rice without mixing, and another-cooling operation for sending air while mixing the cooked rice. The standstill duration of the one-cooling operation is gradually prolonged in every predetermined number of the cycles.

Abstract: The invention relates to a control system of a ripening (store) room for fruit and/or vegetables, and more particularly for bananas, and a device(s) for carrying out that method. The invention relates to the construction of said room to provide the most symmetrical distribution of heat across the load stacked in room space during ripening/store periods, due to periodically switching ON and OFF of heating, cooling and process air fans, as well as due to a suitable process control method. The new process control system is designed for the most efficient operation and energy consumption of said system during ripening (storage) time.

Abstract: A food storage device includes a housing defining an interior area accessible through a door coupled to the housing. The food storage device includes a vacuum pump in communication with the interior area for selectively removing air from the housing. A pressure activated switch is in communication with the vacuum pump and interior area for selectively actuating the pump. A humidifier is also positioned relative to the interior area for maintaining that area at a predetermined humidity level. A humidity sensor communicates with the humidifier for selectively actuating the humidifier to add moisture to the interior area so as to maintain a desired humidity level. The food storage includes a pressure equalizing valve in communication with the housing interior area and with an area external to the housing for equalizing a pressure inside the interior area with a pressure outside the housing.

Abstract: A fruit ripening system wherein a continuous inflow of fresh air and ethylene gas is provided into a fruit ripening chamber in correct proportions to form a fruit ripening gas mixture that will predictably ripen fruit in a very short period of time, regardless of the previous state of ripening of the fruit. At the same time, the ripening chamber is continuously purged of carbon dioxide that is a byproduct of the ripening process so that during the ripening process a concentration of carbon dioxide sufficient to materially impede the ripening process is never allowed to build up. Critical parameters are defined for ripening temperature, the minimum ethylene gas concentration, time of exposure to the ethylene gas, and purging of carbon dioxide.

Abstract: A system for synchronization of a food preparation appliance and a holding station comprising a food preparation appliance for processing a food during a food preparation cycle and a holding station for maintaining food for a first predetermined period of time. The appliance and holding station communicate with each other. The appliance sends a signal to at least one holding when the food is transferred after the completion of the food processing cycle. A timer operatively coupled to the holding station. The timer countdown the elapsed time after the food has been prepared. Upon food transfer from appliance to the holding station, the remaining countdown is transferred from the appliance timer to the holding station timer. Holding station has a first countdown of the first elapsed time period and a second countdown of a time period less than the first elapsed time period by a predetermined time period.

Abstract: A continuous flow pasteurization apparatus for a liquid product includes a pasteurization area divided into plural pasteurization zones, each with a connection for heating and/or cooling the product, so that if production stops, it is possible to hold the temperature below the pasteurizing temperature. Upon restarting, the product is reheated to a temperature close to the pasteurizing temperature. The apparatus provides for the control and monitoring of pasteurization units (PU's).

Abstract: A method for steam cooking includes introducing steam, from a steam generator device, into a food cooking container through a supply conduit so that at an inlet opening to the food cooking container the steam enters tangentially to a wall of the food cooking container. The generation of steam is controlled by a control system so as to provide a difference between the pressure in the supply conduit and the pressure in the interior of the food cooking container of at least 1 kPa.

Abstract: Apparatus and method for pasteurizing products, in particular filled receptacles, such as bottles. The apparatus is provided with a control unit having a first control circuit that is controlled according to a first criterion. At least one second control circuit, controlled according to a second criterion, is also provided. The second control circuit is superimposed on the first control circuit.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: The invention is a universal or designated storage apparatus, facility, or appliance with increased versatility and sophisticated storage fundamentals and capabilities for the storage of a wide variety of items. It provides support for complimenting and assisting with the use and coordination of the apparatus and the items kept within, while utilizing simple and basic storage means and methods in order to remain efficient, effective, and convenient. Items can then be accessed more frequently without hassle or burden. It may also include vacuum pumping means to remove or expel air from within a sealed storage area in order to form a vacuum or partial vacuum, negative atmospheric pressure, or suction creating means. This provides an air-free environment for items to be kept within, which retains freshness and retards the formation of mold or other contaminants. It may also provide means to allow items kept within to be organized and coordinated in a customizable fashion.

Abstract: A steam generating device includes a flat casing and a heating device is received in the casing. The heating device includes flanges which are engaged with grooves in the casing so as to define a lower space and an upper space between the heating device and the inner periphery of the casing. A seal is clamped between the heating device and casing to prevent foreign objects entering the casing. The heating device includes a chamber which is in communication with a hole defined in the bottom of the casing. Water is introduced into the lower space and steamized by the heating device, the steam enters into the upper space via passages and enters into the camber and blasts out from the hole of the casing. The steam travels a long path in the casing and is heated sufficiently so as to increase the efficiency for generating the steam.

Abstract: A coffee roasting machine for roasting coffee, particularly in small batch sizes for sale and distribution to individual customers. The coffee roaster is suitable for placement entirely within a retail sales outlet or establishment and for being operated by any person, such as, an employee, customer, or patron who has little or no knowledge, skill, or experience in roasting coffee beans. The coffee-roasting machine selects an appropriate coffee roasting instruction set, stored internally, that corresponding to information input into the coffee-roasting machine for roasting a particular type of coffee bean or coffee bean blend to a desired roast level. The information is integrally included on a package of coffee beans for roasting and is directly readable by the machine or manually inputtable by an operator.

Abstract: Slow cooking over solid fuel in an enclosed barbeque pit is carried out by the use of an electronically controlled impeller which directs a flow of air toward the fuel. The duty cycle of the impeller is controlled by an electronic controller which is responsive to the internal temperature of the food and to the temperature of the pit atmosphere. As the internal temperature of the food increases, the temperature of the pit atmosphere gradually decreases.

Abstract: The present invention provides a method and an apparatus for the hybrid infusion of solutes, which comprises atmospheric infusion followed by vacuum infusion, into food pieces within a single apparatus. The apparatus comprises an internal conveyor for holding a bed of product to be infused, two retaining walls extending the length of the internal conveyor to contain the bed of product, a mixing mechanism that moves upward and downward at a predetermined velocity and periodicity to immerse floating product and gently mix, and a vacuum port for depressurizing the apparatus for predetermined periods of time during infusion and draining of the infusion solution.

Abstract: An automatic liquid density-regulating device according to this invention is provided, comprising a workbench with a preparation area, a stir area, and a storage area; a controlling mechanism at a side of the workbench and connected with a clipping unit; a powder supply mechanism vertically on the preparation area of workbench, on which a plurality of container units may be provided; a weighing mechanism on the preparation area of workbench and connected to the controlling mechanism; a liquid supply mechanism located on the preparation area of workbench and at a side of the weighing mechanism and connected to the controlling mechanism; an absorption mechanism on the preparation area of workbench and at a side of the weighing mechanism. Thus, the device may flexibly set up the preparation flow and automatically pour powder and cold and hot water (or solvent) for achievement of precise and fast liquid density regulation.

Abstract: A regeneration unit characterized by a housing (11), a compartment (21) in the housing divided into first and second working volumes (22, 23) separated by a partition (24) whose position within the compartment (21) can be varied so as to vary the relative sizes of the two working volumes (22, 23), and a control mechanism whereby a flow of air can be directed into each working compartment independently so that the temperature level and time of heating or cooling of material contained in the first working volume (22, 23) is independent of a temperature level and a time of heating or cooling of material contained in the second working volume (23, 22). Typically, the unit is further characterized in that each working volume (22, 23) is incorporated in a closed flow path which incorporates a mechanism (26, 27) for displacing air around the flow path; and heat transfer mechanism for heating or cooling air displaced around the flow path.

Abstract: A multifunctional cooking oven for the preparation of food products including a cooking chamber, racks within the cooking chamber to support products to be prepared in the oven and a primary convection heat source. There is a drainable collection pan positioned below the racks to collect by-products rendered from the food products during preparation for later use. A steam source is positioned below the collection pan as well as a flavored smoke generator at the bottom of the preparation chamber. Airflow paths within the preparation chamber allow for the circulation of heat, steam and flavored smoke around the racks. The oven includes a programmable controller to control the primary heat source, the steam source and the flavored smoke generator that is programmed to operate any one of the heat source, the steam source and the flavor generator in any predetermined sequence, and for any predetermined duration of time to provide optimum preparation and flavoring of the products.

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 gas mixing system and method designed to flush produce with a gas-air mixture of desired oxygen concentration to preserve the produce. The produce is placed in a vacuum vessel, which is then evacuated to a desired degree. Atmospheric air is provided to the vacuum vessel via an air valve, and nitrogen gas is provided to the vacuum vessel via a gas valve. A valve controller operates in a first mode wherein the air valve is a fully open master valve and the gas valve is a partially or fully open slave valve, and operates in a second mode wherein the gas valve is a fully open master valve and the air valve is a partially or fully open slave valve. The system automatically switches between the two modes to accommodate changing conditions, to maintain the desired oxygen concentration in the gas-air mixture. Multiple modes are possible with greater numbers of valves.

Abstract: A vacuum food storage device having a container, a lid, a pump to evacuate air, a switch engageable by contact of the pump to the lid, or by contact of the lid to the container, to permit the pump to evacuate air from the container to a desire degree of vacuum. A sensor disengages the pump when a desired vacuum is achieved, and a timer disengages the pump after a predetermined time. Upon placing the pump on the lid, or the lid on the container, engaging the switch, and operating the pump, the pump is disengaged at the earlier of: i) achieving a desired vacuum in the container, or ii) expiration of the predetermined time. The container may also be used to marinate food, wherein upon evacuating air the base is simultaneously raised to move the food with respect to the marinade.

Abstract: A heating system for a cooking appliance includes a first upper heating element and a second upper heating element positioned within a cooking cavity defined by a cabinet of the cooking appliance. The cooking cavity is configured to support a food item therein during a cooking process. Each of the first upper heating element and the second upper heating element is positioned with respect to an upper portion of the food item. A lower heating element is positioned within the cooking cavity. The lower heating element is positioned with respect to a bottom portion of the food item. A controller is operatively coupled to the lower heating element and the first and second upper heating elements. The controller is configured to asynchronously energize the first upper heating element and the second upper heating element to heat the upper portion of the food item.

Abstract: A food purifier includes a supporting base having an air outlet, an ozone generator supported in the supporting base for generating a flow of ozone mixing of air to form an airflow towards the air outlet, and a food container, which is supported on the supporting base, having an air inlet and a receiving cavity for containing the water and foods therein. A releasable valve is sealedly mounted at the air outlet of the supporting base for allowing the airflow to pass into the receiving cavity of the food container through the air inlet and for blocking the water from entering into the supporting base. An air dispenser is disposed at a bottom side of the receiving cavity of the food container for diffusing the airflow from the releasable valve to the water so as to guide the airflow in contact with the food.

Abstract: An oven with a heat-circulating device includes a housing provided with a chamber for roasting and steaming; a motor fixed on a rear surface of a rear wall of the chamber; a fan; a heater; a separating plate positioned in front of the fan; a steaming device; a tray and a cover. The e annular heater and the fan fixed on an inner surface of the rear wall in front of the motor. The steaming device is composed of a connect tube, a pump motor, an outflow tube and a heating case for heating the water filled in the heating case for producing steam to be blown and circulated by the fan also blowing the hot air to circulate in a balanced condition around the chamber and a food placed to be roasted and steamed synchronously, with the food not losing all water contained.

Abstract: In general, one embodiment of the invention is directed to apparatus for warming pre-cooked sandwich buns and the like to a desired holding temperature and then holding the buns at such holding temperature. The apparatus comprises a cabinet having at least one compartment with a bottom wall, a top wall and opposite side walls. Adjacent the bottom of the compartment is at least one heat source for delivering heat to buns in the compartment. A control mechanism controls the heat source to deliver heat to the buns to warm the buns to the desired holding temperature and then to vary the amount of heat delivered to the buns to hold the buns at the desired holding temperature. A related method is also disclosed.

Abstract: The invention relates to an automated food product dispenser comprising an interface connection configured to establish a supply of a milk-based fluid from a reservoir (for example, a container or a bag), a mixing device configured to receive the milk-based fluid and prepare a milk based product, a nozzle in fluid association with the mixing device for dispensing the milk based product, a product flowpath configured for directing the milk based product to flow from the interface connection through the mixing device to the nozzle, and a clean-in-place flowpath assembly located in the dispenser and comprising a supply of cleaning or sanitizing fluid and a flowpath which is configured to deliver the cleaning or sanitizing fluid to or through the product flowpath. The invention also relates to a method of using and machine readable program for controlling the automated food product dispenser of the invention.

Abstract: A food timing system is disclosed that includes a number of timer modules associated with food holding devices in a restaurant. The timer modules are connected in a network for communicating information about the food being held in food holding compartments of the food holding devices. Each timer module includes a plurality of timers, with each timer being associated with a food holding compartment of a food holding device. The timers measure the holding time of food in each food holding compartment and are capable of transferring the holding time to another timer when the food is transferred to a holding compartment associated with the other timer.

Abstract: A carbonation system is disclosed that effectively controls the treatment of fruits and vegetables with CO2 gas, providing enhanced flavor to fruits and vegetables. One embodiment of the invention uses a microprocessor to preferably monitor and control the pressure, temperature and gas flow within a sealable enclosure to effectively control the carbonation of fruits and vegetables. Another embodiment consists of a combination carbonation system and cooler that effectively controls the carbonation of fruits and vegetables by including pressure relief devices and an insulation cover. The insulation cover has apertures that provide for the distribution of CO2. A third embodiment is disclosed that also consists of a combination carbonation system and cooler. This third embodiment controls carbonation by including, among other features, feedback mechanisms and a pressure relief device. A method of using the first embodiment is also provided.

Abstract: Method for the control of a controlled atmosphere for the storage of plant products in at least one storage- or transport space, where a) the concentration of at least one trace gas that is produced by the plant products and has a share of less than 1% of the controlled atmosphere is measured at least twice at different times; b) the degree of change in the concentration of the trace gas is derived from at least two measuring values as the measure of the production rate of the plant product for said trace gas; c) the control variables for the composition in the controlled atmosphere are determined depending on the degree of change in the concentration of the trace gas, and d) the composition of the controlled atmosphere is adjusted according to the control variables.

Abstract: A method of cooking food with steam in an automatic household oven comprises receiving a user inputted cooking temperature, receiving a user inputted steam level, and implementing a preprogrammed steam cooking cycle based on the user inputted cooking temperature and the user inputted steam level.

Abstract: A bread maker including a main body forming an oven compartment; a pair of kneading drums inside the oven compartment, each kneading drum having a holding part holding opposite ends of a mixing bag filled with bread ingredients; a drum driving part rotating the kneading drums in clockwise and counterclockwise directions to knead dough contained in the mixing bag; and a controller controlling the drum driving part to separate the mixing bag from the holding part of a first one of the kneading drums and wind the mixing bag on a second one of the kneading drums after kneading the dough, and to rotate the second one of the kneading drums in a releasing direction opposite the winding direction after the mixing bag is wound on the second one of the kneading drums to unwind the mixing bag from the second one of the kneading drums.

Abstract: The present invention refers to a method of treating and preparing food in a cooking device, in which a plurality of cooking parameters can be set, wherein the cooking process is carried out by means of an adjustable cooking program, wherein the setting of the cooking parameters is carried out by an input device. By means of the input device a point in an at least two-dimensional map is controlled by the operator of the cooking device, in which at least two cooking parameters are defined, and the adjusted point is implemented into the cooking program as part of the cooking process. The present invention also comprises a control panel for a cooking device, in particular for a steam cooking device and a cooking device equipped with this control panel.

Abstract: A food dishing robot system capable of dealing with dishing operations of foods of various characteristics. Trays are supplied to vicinities of food dishing robots RB1–RB3 by food supplying lines L1–L3. Four food conveying containers are placed on each tray. Each of the robots RB1–RB3 handles a food conveying container containing a food on the tray to move the food conveying container over a lunch box supplied by a lunch box supplying line L4 at a predetermined position, and dishes the food on a predetermined space in the lunch box. The food contained in the food conveying container is discharged through a cutout or an opening formed at a side thereof by inclining the food conveying container. The food conveying container may have a bottom plate to be opened/closed or the robot may have an auxiliary member in the form of scoop to forcedly discharge the food from the food conveying container. After completing the dishing of the food, the food conveying container is returned on the tray.

Abstract: A holding cabinet assembly for holding pre-processed food products and a process for maintaining the product appearance of a pre-processed food product for a predetermined amount of time includes a steamer assembly and a cabinet housing coupled to the steamer assembly. As a result of controlling and maintaining the temperature of the water in the steamer assembly and air in the food cabinet housing, the relative humidity of the food cabinet housing is maintained at a substantially fixed value. In this holding cabinet assembly, compartments are arranged in the housing with each compartment including an openable and closeable drawer. A carrier insert is adapted to be removably supported in each of the drawers with each carrier insert being capable of holding pre-processed food products whereby the food products in the carrier inserts can be conditioned at the fixed relative humidity of the food cabinet housing.

Abstract: Equipment for the automatic tray positioning of single cylindrical or spherical pieces. The equipment includes a first conveyor for the feeding of a sequence of single pieces along a first direction and a second intermittent advancement conveyor for the feeding of single trays along a second direction substantially perpendicular to the first direction. There are also provided a first sensor for the detection of the passage of the single pieces, a second sensor for the detection of the passage of the single trays, and an electronic control device that receives signals from the sensors and controls an advancement step of the second conveyor.

Abstract: A method of baking a dessert using steam in an automated household oven comprises a first heating step where a heating system preheats a cooking cavity to a first temperature at a first heating rate and a second heating step where the heating system preheats the cooking cavity from the first temperature to a second temperature at a second heating rate less than the first heating rate. The first temperature is preferably about the boiling point of water, and a steam system introduces steam into the cooking cavity to facilitate baking of the dessert after the cooking cavity reaches the first temperature. A convection fan of the heating system is active during the first and second heating steps to help circulate air and steam in the cooking cavity and becomes inactive later in the baking method.

Abstract: A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducing the ambient pressure inside of the vessel, to improve marinade absorption by the food. Food such as meat or fish will receive marinade more quickly under low pressure than under atmospheric pressure, and additionally, by rotating the containment vessel, the food is agitated in the presence of the marinade, for a higher degree of marinade absorption.

Abstract: A food marinating apparatus includes a substantially cylindrical canister and a base unit including a motor, a plurality of rollers, a vacuum pump, and a control panel. The base unit is operable to rotate the canister thereon. The vacuum pump is provided for reducing the ambient pressure inside of the vessel, to improve marinade absorption by the food. Food such as meat or fish will receive marinade more quickly under low pressure than under atmospheric pressure, and additionally, by rotating the containment vessel, the food is agitated in the presence of the marinade, for a higher degree of marinade absorption.

Abstract: An overheated steam oven which is suitable for home use by simplifying a construction and reducing a size of the overheated steam oven, and which minimizes energy loss by effectively reducing heat loss due to an insulating construction thereof, and which evenly cooks foods and improves cooking efficiency by evenly heating the foods in a cooking cavity. The overheated steam oven of the present invention includes a cabinet to define a cooking cavity therein, an overheated steam generator to supply overheated steam into the cooking cavity, and a steam dispersion unit mounted to a steam inlet port of the cooking cavity to evenly discharge the overheated steam into the cooking cavity while preventing the overheated steam from being directly discharged onto foods.

Abstract: A soy milk coagulating device includes: a coagulation vessel with an internal volume of 1,000 cc or less; two electrode plates facing each other to form a pair in the vessel; and a power feed controlling mechanism for controlling electricity fed to the electrode plates, and in the soy milk coagulating device, the power feed controlling mechanism is composed of: a tofu control system which is provided to heat soy milk to a set temperature at an average heating rate of equal to or less than 8° C. per minute, or at an average heating rate of more than 8° C. per minute and equal to or less than 15° C. per minute, and to keep the soy milk at the temperature for at least 5 minutes; a yuba control system; and switching unit which is provided to switch between the two control systems.

Abstract: A cooking appliance includes a controller for establishing a plurality of operating modes for heating an oven cavity. Specifically, the controller establishes one of a pre-heat mode, a ready mode, a first low power mode and a second low power mode for controlling a temperature of the oven cavity. Upon selecting a temperature for the oven cavity, the controller operates a radiant heating device, a convection fan and a convection heating device at full power to establish the selected temperature. After the selected temperature is achieved, the controller switches to a ready mode and reduces heat output of both the radiant heating device and the convection heating device, while also reducing fan speed. After respective periods of time in which a door of the appliance is not opened, the controller switches to first and second low power modes to conserve energy.

Abstract: The present invention provides a novel constitutive nitric oxide synthase (NOS) that utilizes both L-arginine and arginine-rich peptides, oligopeptides or proteins, e.g., bradykinin (BK), as substrates in the synthesis of nitric oxide (NO). Also provided are methods of controlling, regulating or modulating NO synthesis in a subject.

Abstract: An enclosed mobile container having a refrigeration unit for providing conditioned air to a mixing chamber located at the front of the container. Air penetratable cartons containing perishable produce are stacked in rows along the length of the container to create a pair of supply air plenums running along each side wall of the container and a return air aisle running along the center of the container. A gas generator is mounted in the mixing chamber to add a ripening agent to the conditioned air. Fans force the supply air from the mixing chamber into the plenums under pressure so that the supply air is passed through the cartons into heat transfer relationship with the produce and the air is returned to the mixing chamber via the center aisle. A fresh air exchanger is mounted in the container for venting the ripening agent to ambient after the completion of a ripening cycle.

Abstract: An overheated steam oven including a cabinet to define a cooking cavity therein, and an overheated steam generator to supply overheated steam into the cooking cavity. The overheated steam generator includes a first vessel containing a predetermined amount of water therein, and a second vessel of which an upper portion is placed in the first vessel, so that an inlet provided at the upper portion of the second vessel communicates with an interior of the first vessel. The second vessel has an outlet provided at a lower portion of the second vessel and connected to the cooking cavity. The overheated steam generator further includes a first heater which is installed in the first vessel to be immersed in the water contained in the first vessel to generate steam, and a second heater which is installed in the second vessel to overheat the steam generated by the first heater.

Abstract: The invention relates to an automated food product dispenser comprising an interface connection configured to establish a supply of a milk-based fluid from a reservoir (for example, a container or a bag), a mixing device configured to receive the milk-based fluid and prepare a milk based product, a nozzle in fluid association with the mixing device for dispensing the milk based product, a product flowpath configured for directing the milk based product to flow from the interface connection through the mixing device to the nozzle, and a clean-in-place flowpath assembly located in the dispenser and comprising a supply of cleaning or sanitizing fluid and a flowpath which is configured to deliver the cleaning or sanitizing fluid to or through the product flowpath. The invention also relates to a method of using and machine readable program for controlling the automated food product dispenser of the invention.

Abstract: A system and method for monitoring carbon dioxide production during a dough leavening process to improve the efficiency and quality of the baking process. A yeast dough is placed in an oven for rising and baking. A carbon dioxide sensor is connected to the oven to sense the carbon dioxide in the oven atmosphere, and a monitoring device monitors the signal from the carbon dioxide sensor to provide an output indicative of the substantial end of the rising stage, and may automatically control the oven to begin baking.

Abstract: The invention relates to a device for assisting in culinary preparation, comprising a plurality of electric household appliances (10, 20, 30) and a remote monitoring and control apparatus (2). According to the invention, the user can select a prerecorded culinary preparation that is modeled as a sequence of steps of preparation and, in the course of at least one step, the monitoring and control apparatus (2) receives a condition signal SE from certain of the electric household appliances, and emits toward certain others a control signal SC dependent on the one hand on condition signals SE and on the other hand of prerecorded operational parameters.

Abstract: A combination oven for the preparation of food has a cooking chamber containing heating elements, a fan and an atomizer for radiant, convective or steam cooking. The humidity within the cooking chamber is controlled by a water valve and either by forcing dry air into the cooking chamber and venting the humid air or by using a pressure box. Without any moving parts, the pressure box controls air exchange of the cooking chamber according to the level of water within the pressure box and the pressure in the cooking chamber. The oven has a condensate tank to collect condensation drained from the cooking chamber. The pressure box and condensate tanks form water barriers effectively isolating the cooking chamber from the vent and drain during cooking until venting is required.

Abstract: A dough proofing cabinet includes a chamber having one or more air ducts with a plurality of air duct openings distributed both vertically and horizontally thereon, and an outlet opening in an upper part of the chamber. Operation of a blower causes air flow from the chamber, through the outlet opening, past the heating element to the air duct or ducts and out through the air duct openings. In one example, the chamber includes air ducts extending downward on opposite side of the chamber.

Abstract: The machine is operable for continuously extracting moisture or dehydrating food. A plurality of food tray are insertable into a main chamber having an air diffuser mounted on one side and an air collector on the opposite side. Air is drawn through the chamber by a blower. Heat is applied to the food by heater element incorporated at the underside of the food trays. Dampers are located at the air inlet and air exhaust ducts, which may be monitored and adjusted by temperature and moisture sensors for maintaining a selected temperature and moisture condition to extract the moisture content of the food to a desirable condition. The processed food may be retrieved from the machine while a new tray of food is being placed into the chamber.

Abstract: A coffer maker includes a support unit having a base member formed with a neck that extends inwardly from a side portion thereof and that defines a bottom recess in the base member. A brewing unit is mounted on the support unit. A position adjustable control unit is mounted movably on the neck, extends into the bottom recess in the base member, and includes a control seat projecting outwardly from the bottom recess, and formed with a plurality of control switches electrically connected to the brewing unit.