6955results about "Cooking vessels" patented technology

An actively heated mug or travel mug is provided. The mug or travel mug can include a body that receives a liquid therein and a heating system at least partially disposed in the body. The heating system can include one or more heating elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug or travel mug can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating elements. The mug or travel mug also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and / or operate the heating element to actively heat at least a portion of the body to maintain the liquid in a heated state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug or travel mug can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

Heated or cooled dishwasher safe dishware and drinkware are provided. The dishware and drinkware can be a plate or mug with a dishwasher safe body having a food or beverage receiving portion and a heating or cooling system. The heating or cooling system can have a heating or cooling element that heats or cools the receiving portion of the body. The heating or cooling system can optionally have a power storage element connected to the heating or cooling element, a charging module operatively connected to the power storage element, and / or a wireless power receiver operatively connected to the charging module and configured to transmit power thereto to charge the power storage device. The heating or cooling system is operable to actively heat or cool at least a portion of the body to maintain the solid or liquid food in a heated or cooled state for an extended period of time.

A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.

Embodiments of the present disclosure are directed to the technical features relating to the ability of being able to create complex robotic humanoid movements, actions, and interactions with tools and the instrumented environment by automatically building movements for the humanoid; actions and behaviors of the humanoid based on a set of computer-encoded robotic movement and action primitives. The primitives are defined by motions / actions of articulated degrees of freedom that range in complexity from simple to complex, and which can be combined in any form in serial / parallel fashion. These motion-primitives are termed to be minimanipulations and each has a clear time-indexed command input-structure and output behavior / performance profile that is intended to achieve a certain function. Minimanipulations comprise a new way of creating a general programmable-by-example platform for humanoid robots. One or more minimanipulation electronic libraries provide a large suite of higher-level sensing-and-execution sequences that are common building blocks for complex tasks, such as cooking, taking care of the infirm, or other tasks performed by the next generation of humanoid robots.

A system and method for providing multiple cooking modes and an ability to automatically heat cooking vessels and other objects using RFID technology, and an ability to read and write heating instructions and to interactively assist in their execution. An induction heating range is provided with two antennas per hob, and includes a user interface display and input mechanism. The vessel includes an RFID tag and a temperature sensor. In a first cooking mode, a recipe is read by the range and the range assists a user in executing the recipe by automatically heating the vessel to specified temperatures and by prompting the user to add ingredients. The recipe is written to the RFID tag so that if the vessel is moved to another hob, into which the recipe has not been read, the new hob can read the recipe from the RFID tag and continue in its execution.

A heat cooking apparatus includes a supporting unit for supporting a cooking tool, a heating unit for heating the cooking tool, a receiving unit capable of receiving temperature data of the cooking tool transmitted in the form of infrared rays from the exterior, and a controlling unit for controlling the heating unit on the basis of temperature data received by the receiving unit.

A beverage preparing machine that includes reservoirs for storing a quantity of powdered drink mix, such as a powdered baby formula mix, and a volume of water, a water dispensing mechanism that includes a heating element for dispensing a given volume of heated water into a mixing nozzle and a powdered drink mix dispensing assembly for simultaneously dispensing a volume of powdered drink mix into the mixing nozzle. The mixing nozzle having a dispensing opening for filling a container such as a baby bottle.

An accelerated cooking air fryer is disclosed comprising a cavity, controller, thermal heating source, blower assembly, gas directing means and a vent assembly. Hot gas is circulated by the blower motor assembly into the air fryer cavity where the hot air is directed in a manner wherein a conflicting, colliding turbulent gas flow is directed at a food product providing for the accelerated cooking of the food product.

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and / or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

An automated system of preparing food designed with the preparation of Chinese food in mind, the system can be adapted to whatever type of food is desired by the user. The system uses one or more robots as the “chefs”. A heating element heats a cooking pan to a desired temperature. The cooking pan includes a temperature sensing element to monitor heating of the pan and cooking of the food. When the pan is fully heated, a delivery arm empties the contents of the bowl into the cooking pan to being the actual cooking. When the contents of the pan have reached the correct temperature to be “done”, the robot empties the contents into a serving dish, and the food is ready to be eaten.

The air nozzle attachment (8) for the hair dryer (2) is connectable to the blower opening (7) of the hair dryer and produces a hot-air stream (9) and a cold-air stream (10) that are arranged side-by-side. The air nozzle attachment (8) has a hot-air nozzle (13) and a cold-air nozzle (14) located side-by-side and, on an end connectable to the blower opening (7), has a central conduit entrance (11) and a coaxial conduit entrance (12), which open into the hot-air nozzle (13) and the cold-air nozzle (14) respectively. The air nozzle attachment (8) can be detached again from the dryer (2) and preferably has a snap-on coupling device (18) for connecting the air nozzle attachment to the dryer (2), which permits rotation of the air nozzle attachment.

A domestic fryer assembly and method of using which includes interconnected shell and cooking pot with the shell having an interior cavity receiving the cooking pot. A heating unit as in a resistance bar heater unit is supported by the combination shell and cooking pot and extends down into the cooking pot and features a generally horizontal portion suspended above the cooking pot bottom and preferably having a configuration of a horse-shoe with outer curved sides that generally follow the curvature of the supporting pot. The cooking pot is designed to hold sufficient cooking fluid to provide for deep frying relatively large single item food pieces as in a whole turkey of, for example, 8 to 18 pounds. The food item is preferably retained in a cooking basket that is dimensioned for insertion into the cooking pot. The cooking pot also preferably includes one or more volume reduction step-ins such as a bottom or lower one for doubling as a cooking basket support and / or an upper annular ledge step-in in the pot.

A bleed gas clean-up system for a re-circulating oven.

A liquid receptacle for rapidly lowering the temperature of a liquid contained therein to a warm range suitable for human contact and maintaining the liquid in the warm range for an extended period of time includes an inner vessel with an open upper end and a closed lower end and a wall connecting the upper and lower end. An insulated outer shell is spaced from the inner vessel to define an interstitial chamber between the inner vessel and the outer shell. A phase change material occupies the chamber and regeneratively absorbs thermal energy from the liquid to cool the liquid and then releases the thermal energy back to the liquid to maintain the temperature of the liquid.

The technology disclosed herein relates to intelligent home / residential cooking appliances and interactive content that is interpretable to send instructions to such intelligent cooking appliances, as well as associated systems and / or methods for generating and / or processing the same. In certain instances, an intelligent home / residential appliance may receive and / or display the content for a user and, at appropriate times, possibly prompt a user to take actions or automatically take appropriate actions for the user. Such activities advantageously may prompt a user in some examples to more actively participate in, and / or interact with, a cooking show or program. A user therefore may be more immersed in a cooking experience and feel more comfortable trying out new recipes, given the expectation that the cooking appliance itself may help to resolve problems as they arise and / or suggest solutions to detected abnormalities.

A bleed gas clean-up system for a re-circulating oven.

An actively heated mug, travel mug, baby bottle, water bottle or liquid container is provided. The mug, travel mug, baby bottle, water bottle or liquid container can include a body that receives a liquid therein and a heating or cooling system at least partially disposed in the body. The heating or cooling system can include one or more heating or cooling elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug, travel mug, baby bottle, water bottle or liquid container can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating or cooling elements. The mug, travel mug, baby bottle, water bottle or liquid container also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating or cooling system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and / or operate the heating or cooling element to actively heat or cool at least a portion of the body to maintain the liquid in a heated or cooled state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug, travel mug, baby bottle, water bottle or liquid container can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

Disclosed are cooking devices having inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle / program for the position and type of food product placed in the cooking device. The inspection systems also ensure that the food product has been properly cooked at the end of the cooking cycle / program. The inspection systems ensure: (1) the food product is correctly recognized; (2) the cooking cycle / program is correctly selected; (3) the correct cooking cycle / program is followed to completion and (4) the quality of the cooked food product meets expected standards.

An actively heated mug or travel mug is provided. The mug or travel mug can include a body that receives a liquid therein and a heating system at least partially disposed in the body. The heating system can include one or more heating elements that heat a surface of the receiving portion of the body and one or more energy storage devices. The mug or travel mug can include a wireless power receiver that wirelessly receives power from a power source and control circuitry configured to charge one or more power storage elements and to control the delivery of electricity from the one or more power storage elements to the one or more heating elements. The mug or travel mug also can have one or more sensors that sense a parameter of the liquid or sense a parameter of the heating system and communicates the sensed information to the control circuitry. The control circuitry can turn on, turn off, and / or operate the heating element to actively heat at least a portion of the body to maintain the liquid in a heated state generally at a user selected temperature setting based at least in part on the sensed parameter information. The mug or travel mug can also be paired with a remote device or mobile electronic device to send or receive communications or commands.

The invention is suitable for the technical field of intelligent cooking and provides a cooking control method, a cooking control device and an intelligent electric rice cooker. The method comprises the following steps: acquiring cooking information, wherein the cooking information comprises information of food to be cooked, cooking environment information, cooking equipment information and user setting information; calling a corresponding cooking control table according to the acquired information of the food to be cooked and generating a cooking control program according to the cooking control table, the cooking environment information, the cooking equipment information and the user setting information; and sending the cooking control program to cooking equipment to ensure the cooking equipment to cook. Each party related to cooking can be influenced; the cooking information is completed; and a virtual cooking platform is constructed to cook the foods. Therefore, the quality maximization of the cooked food is implemented, the application of the Internet of Things (IOT) in the field of cooking is implemented, the cooking of the food which accords with the Individual requirements of users is implemented and the effect of meeting the requirements of the users to the greatest extent is implemented.

A cooking appliance includes a control panel which includes a rotary dial for selecting and entering control information to the cooking appliance, and a control interface for providing a prompt to guide a user through a selection process of the control information. The control information includes at least one of a cooking mode, a food type, a food weight or size, a cooking temperature, and a degree of doneness. The cooking appliance is operatively responsive to the selection of the control information from the rotary dial before and during cooking.

A portable electric grill for that has utilizes an electric fan to draw smoke and cooking odors through a filter then redirects and circulates the cleaner hot air around food to create convection heating thereby improve and making faster the cooking process. The grill can be used for indoor or outdoor use. It has a removable lid that when in the down position it provides the circulation of the hot air throughout the grill. It has a removable grill plate that either sits on top of heating elements or has heating elements imbedded in the grill plate. The grill plate is used for searing various foods and then allowing the convection air to cook the foods throughout. It has controls for regulating temperature, cooking time and fan speed. It has a pull-out grease tray to catch and dispose of drippings from cooking food. The filter is removable for cleaning.

A cooking apparatus, cooking system, and cooking control method using a bar code, in which automatic cooking of food is performed when the bar code attached to a package of the food is lost or damaged. The cooking apparatus for cooking food using cooking data includes a memory for storing identification data and cooking data of the food; an image capture device for obtaining an image of the food; and a controller for identifying the food by comparing the image of the food to the identification data of the food, stored in the memory, obtaining the cooking data of the identified food, and controlling the cooking apparatus so that the cooking of the food is performed based on the cooking data.

An automated temperature control system for a barbecue grill or other structure comprises an automated damper assembly coupled to a vent of said grill, which damper assembly opens and closes selectively to adjust the flow passage area of the grill's vent. The system further comprises an operating area temperature probe for communicating the temperature of the operating area of the grill to the automated damper assembly, such that the automated damper assembly may maintain a user-specified target operating temperature by way of affecting combustion rates within the grill. A remote control may also be provided to allow the user to input a desired temperature for the system to obtain and / or to change temperature information for the grill or other structure.

A non-contact liquid level sensing system for an electric appliance is provided. The electric appliance includes a liquid container for containing liquid. The non-contact liquid level sensing system includes a micro-controller and a plurality of sensors vertically aligned and mounted to the inside of the liquid container. The micron-controller includes a non-volatile memory for storing data. Each of the sensors includes a circuit board, a sensor pad made of a conductive material mounted on the circuit board, and a cover plate made of a dielectric material covering and being in direct contact with the sensor pad. The micro-controller is electrically connected with the sensors, and configured to measure the capacitance between the sensor pad of each sensor and a reference electric potential, and to determine a liquid level in the liquid tank based on the measured capacitance and the data stored in the non-volatile memory of the micro-controller.

Method, apparatus and systems for predicting the cooking time of an item food includes predicting the cooking time based on the rate of change of the internal temperature of the food item. The apparatus includes a processor that implements the calculations and the system may include the apparatus along with a temperature sensor.

A cooking system for automating cooking steps of a recipe on a stove comprising a stove including a plurality of cooking elements; power controller for controlling the operation of each one of the cooking elements; and computer system in communication with the power controller, said computer system including a processor, computer readable data storage, and a visual display unit. The processor causes the computer system to perform the steps of: for each automated step of said recipe, generates a control signal for actuating at least one of the cooking elements and sends said control signal to the power controller; and for each manual or user step of said recipe, generates data representing user readable instructions for performing the user step and displays said data on the visual display unit. The power controller is adapted to actuate the cooking elements in accordance with each control signal received from the computer system.

A cooking apparatus to change the direction of hot air to be fed into a cooking chamber. The cooking apparatus includes a cooking chamber, a hot-air feeder to feed hot air into the cooking chamber, and an air-direction regulator to change a direction of the hot air fed from the hot-air feeder.

The invention discloses a temperature measuring device and a temperature measuring method of an electromagnetic oven cooker. The temperature measuring device comprises an electromagnetic oven, a cooker, a temperature sensor, a temperature detecting circuit, an electromagnetic oven control circuit and a direct current power supply for providing electricity for the temperature sensor and the temperature detecting circuit; the temperature sensor, the temperature detecting circuit and the direct current power supply are all arranged on the cooker; the temperature sensor is electrically connected with the temperature detecting circuit. The temperature measuring device also comprises a first radio receiving and transmitting device and a second radio receiving and transmitting device; the first radio receiving and transmitting device is arranged on the cooker and respectively electrically connected with the temperature detecting circuit and the direct current power supply while the second radio receiving and transmitting device is arranged in the electromagnetic oven and electrically connected with an electromagnetic oven control circuit. Because the radio receiving and transmitting devices are arranged on the cooker and the electromagnetic oven respectively, the cooker and the electromagnetic oven are accurately matched; therefore, the problem of confused information transmission of radio devices for the multiple cookers or ovens is solved, immediate and accurate property for temperature measurement is improved, and phenomena of oil smoke and food burning caused by overhigh temperature are prevented.