7941results about "Roasters/grills" patented technology

An automated food preparation system is described. It allows precise, automated control of the food preparation process, and has the ability to perform an automated cleanup. It comprises at least one manipulator to process and move ingredients, a control system, an autonomously accessible ingredient storage system, and at least one cooking receptacle.

A stir-frying apparatus (100) with an overhead-heating device (128). Apparatus (100) comprises a container (102) for holding foods, a lid (120) covering on top of container (102), a bottom heating device (118) installed underneath container (102) and an overhead heating device installed on lid (120), a stirring blade (136) rotatably and removably installed inside container (102) for stirring foods, a power-drive assembly (140) operationally coupled with blade (136) for driving blade (136) through repeating stirring cycles, a coupling device (134) for coupling assembly (140) and blade (136), a venting device (200) for filtering and deodorizing cooking fumes, a blowing device (202) for forcing fresh air into apparatus (100) for the removal of moisture from therein-side, and an ingredient adding conduit (250) for use of adding ingredients during a frying process.

Food stuffs are cooked at precise temperatures, which are optionally below 100° C., in a vessel that is evacuated to exclude air, in which low pressure steam replaces the air. When a sufficient quantity of air is excluded and replaced with water vapor, the temperature of vapor is accurately measured inside the vessel below the lid to control the temperatures within about 1° C. Air is preferably excluded via a controlled heated process for a relatively short period of time at high temperature to generate steam, the temperature is lowered to condense water vapor upon which the lid will sealingly engage the rim of the vessel, forming a partial vacuum in the cooking vessel.

An electric rice cooker capable of increasing the water content of rice by a simple structure. The electric rice cooker (1) has a pot (10) in which food substances to be cooked including water and rice are contained, heating device (5, 6, 19) for heating the food substances to be cooked in the pot, a lid (11) for closing the opening of the pot, and a controller (9) for performing rice cooking steps including a water absorption step for allowing the rice to absorb the water by controlling the heating devices. The controller (9) raises the internal pressure of the pot (10) to 1.05-1.18 atm in the water absorbing step to allow the rice to absorb the water.

A mold for a grill, such as a waffle maker, for cooking a food item has a body configured to be received by the grill, a form provided on the body and defining at least a portion of a recess in which the food item is received for cooking and defining the shape of the food item.

A lightwave oven for cooking with light having wavelengths in the visible, near visible, and infra-red spectral ranges uses one or more quartz halogen tungsten lamps or quartz arc bulbs positioned above and below the food item and delivers light energy in select ranges of the electromagnetic spectrum during select portions of the cooking cycle.

An appliance for cooking a food item comprises a bottom housing, a top housing, and a cooking assembly. The cooking assembly comprises a top heated plate, a bottom heated plate, and a center ring therebetween. The top heated plate is selectively movable between (i) an open position and (ii) a closed position in which a top cooking cavity is selectively formed by the top heated plate and the top housing when the top housing is in a closed position. The bottom heated plate is selectively movable between (i) an open position and (ii) a closed position in which a bottom cooking cavity is selectively formed by the bottom housing and the bottom heated plate. A center cooking cavity is selectively formed by the top heated plate, the center ring, and the bottom heated plate when the top and bottom heated plates are in their respective closed positions.

A device for heating food includes a housing and a plurality of heated shelves or trays supported on the housing. Each tray includes a heater and a temperature sensor. The heater is operable to heat the tray and the temperature sensor is capable of sensing the temperature of the tray. A controller is coupled to each heater and each temperature sensor, and the controller is configured to operate the heater as a function of the tray temperature.

The invention relates to the field of food cooking, and discloses a cooking method and equipment and a cooking device. The method comprises the steps that an image of food in the cooking device is collected; the collected food image is matched with pre-stored standard images, and different standard images correspond to different cooing modes; under the situation that the collected food image is matched with any one of the pre-stored standard images, the cooking device is controlled to work in the cooking mode corresponding to the matched standard image; under the situation that the collected food image is not matched with all the standard images in the pre-stored standard images, the cooking device is prompted to enter a learning mode. Therefore, different cooking modes can be adopted for different food, and the cooking process of the food can be more accurately controlled.

A high-speed griddle for cooking food products has a griddle platen having a cook surface for receiving food products thereon, and heating means are provided for heating the platen. A clamshell cover is configured for sealing contact with the cook surface of the platen, the cook surface and cover cooperating to enclose a cook volume. An electromagnetic energy source is configured for emitting energy into the cook volume, the energy source emitting energy of a frequency selected to cause internal heating of food products within the cook volume. In addition, a convection air system is configured to provide a flow of heated air into the cook volume. The heated platen, electromagnetic energy source, and convection air system cooperate to rapidly cook food products within the cook volume.

An apparatus comprised of a base plate, a heat diffuser plate and cooking surface, plate, with or without handles and situated an adequate distance, one above the other, to be used with existing conventional outdoor grill. Plurality spacers located intermittently around the plates provide support and separation. The apparatus is placed directly onto the existing grill and is of sufficient and variant size to hold food for cooking and to fit with an existing grill. This grill accessory is constructed of materials which are not subject to easy degradation by heat produced by outdoor grills and is designed with fixed or removable plates. A variation being an independent outdoor grill that embodies the multiple bottom grill accessory as an intrinsic part of its structure. The multiple bottom grill accessory converts the outdoor grill cooking process to the likes of an oven, thus cooking foods not normally cooked on a grill in a healthier manner.

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

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

Method and computer program product for using an RFID antenna of a cooking appliance to read a plurality of cooking instruction sets from a single RFID tag associated with a food product that is positioned to be cooked by the cooking appliance. The cooking appliance selects one of the plurality of cooking instruction sets that the cooking appliance is capable of performing. Furthermore, the cooking appliance may then automatically cook the food product by controlling the cooking appliance according to the selected cooking instruction set. The selection of a cooking instruction set may consider the temperature of the food product or a determination whether the food product is frozen. Alternatively, cooking appliance settings may be interpolated between two cooking instruction sets or calculated on the basis of physical property information about the food product.

A reversible, self-contained cooking appliance. A heating plate is suspended between first and second insulating end stands. The heating plate has first and second cooking surfaces on opposite sides thereof and includes an integral heater. The end stands support the heating plate for cooking in a first orientation. One of the end stands is adapted to store the cooking appliance in a vertical position for storage. During use the end stands position a reflector between the heating plate and a support surface so that the reflector minimizes any heat transfer to the supporting surface. In a preferred form a drain is disposed along one end of the heating plate to allow grease and other cooking materials to drain into the reflector.

A device for heating and warming food featuring a base with a central member axially projecting it surface which provides heat from its exterior surface. The base is cooperatively engageable with one or a plurality of cooking containers having central cavities adapted to frictionally engage the central member thereby heating food in the containers from a central axis. Secondary cooking containers are engageable to axial projections in the primary cooking contains to allow two foods to be heated at the same time from a central area.

A waffle maker has upper and lower baking plates each of which is powered with at lease one heating element for baking waffle. A power control unit responds to a temperature sensing unit to control power applied to the heaters and to maintain the heating plates both before and after each baking cycle at a manually pre-selected temperature. A manually adjustable timer controls the duration of the baking cycle.

A device and method are provided for measuring and controlling temperatures of a cooking platen. In particular, according to the invention, a surface temperature sensor is configured to measure a temperature on or proximate to a cooking surface of the platen and an internal temperature sensor is provided to measure an internal temperature of the platen, which may be proximate to the hottest location in the platen, i.e., the opposite surface of an insulated platen or the core of an uninsulated platen. The surface temperature sensor provides an accurate reading of the actual cooking surface temperature, while the internal temperature sensor provides a better indication of total heat energy stored in the platen, being less sensitive to surface fluctuations. A microprocessor controls the rate of heat energy addition to the platen based on information from both temperature sensors.

The invention belongs to the field of family kitchen electric appliance manufacturing and specifically relates to an air frying pan. The air frying pan is mainly composed of a pan body (1), a liner (2), a frying basket (3) arranged in the liner (2), an electric heating pipe (4) arranged above the frying basket (3) and a fan (5) located above the electric heating pipe (4); the sidewalls of the frying basket (3) are formed by metal sheets and the bottom of the frying basket (3) is formed by a screen; an air flow channel (6) is arranged between the liner (2) and the frying basket (3); the air frying pan is characterized in that the outer periphery of the bottom of the frying basket (3) extends downwards to form a guide cylinder (7) and air inflow inclined holes (8) for guiding airflow to rotate are evenly formed in the sidewall of the guide cylinder (7). The air inflow inclined holes (8) are leftward or rightward slit holes toward the same direction. The air frying pan of such a structure has the advantages that the frying basket is simple in structure, the bottom of the liner is easy to manufacture and easy to clear, and is well supported.

A cooking appliance employing rapid cook technology includes an electronic oven control system employing an alpha-numeric data entry and display arrangement. The cooking appliance includes a display which incorporates a series of vertically spaced information display zones, with each of the zones being capable of displaying both alpha and numeric data to a user of the appliance. Text and numeric data can be entered by the user through a ten-digit keypad provided on a control panel of the appliance. Each labeled numeric key (0–9) can be used to input a corresponding numeric data symbol, as well as additional text information. This arrangement advantageously makes purchasing and operating a sophisticated cooking appliance more appealing and less intimidating to a consumer.