692results about "Vessels with intergral heating" patented technology

To provide an information processing method, an information processing device and a program capable of easily customizing a recipe in accordance with equipment and utensils owned by a user.SOLUTION: An information processing method includes the steps of: acquiring a first recipe including a plurality of blocks including first information indicating equipment and utensils to be used in a plurality of cooking steps; acquiring second information indicating equipment and utensils owned by a user and information indicating operating states of the equipment and the utensils indicated by the second information; generating a second recipe obtained by deleting, from the first recipe, blocks including equipment and utensils that are included in the first information but are not included in the second information and blocks including equipment and utensils having an operating state indicating being in operation; and outputting information indicating the second recipe to be displayed on a display.SELECTED DRAWING: Figure 14

A method for targeted heating element control can include: sampling measurements, determining one or more occupied regions based on the measurements, determining one or more food types, controlling appliance operation based on the occupied regions and food types, optionally providing real-time feedback to the user for food placement within the cavity, optionally sampling training measurements, optionally determining a cavity occupancy region classifier, and / or any other suitable elements.

An electric preparation appliance includes at least:a housing with a supporting portion arranged to rest on a workspace and defining a base plane,a lid, which can be moved between a closed position in which access to the workspace is prevented and an open position in which access to the workspace is permitted,means of locking the lid, which can be moved between an unlocked position in which the lid can be freely moved, and a locked position in which the lid is locked in the closed position,a control interface, which can be moved between a first control position and a second control position,characterized in that the control interface comprises a handle that rotates around a handle axis contained in a plane parallel to the base plane.

Various embodiments of a cooking system are described herein. In an aspect, a device may include a cooking system, comprising: a cooking device, comprising: a housing having a cavity extending upward from a bottom surface; a heating element positioned within the cavity; and an air movement device configured to direct air over the heating element and from the cavity; and a vessel having a cavity therein and a upper surface defining an opening, wherein the cooking device is configured to be removably positioned over the vessel such that the bottom surface aligns with the upper surface, creating a cooking chamber within the cavity to perform a cooking operation.

Various embodiments of a cooking system are described herein. In an aspect, a device may include a cooking system, comprising: a cooking device, comprising: a housing having a cavity extending upward from a bottom surface; a heating element positioned within the cavity; and an air movement device configured to direct air over the heating element and from the cavity; and a vessel having a cavity therein and a upper surface defining an opening, wherein the cooking device is configured to be removably positioned over the vessel such that the bottom surface aligns with the upper surface, creating a cooking chamber within the cavity to perform a cooking operation.

Various embodiments of a cooking system are described herein. In an aspect, a device may include a cooking system, comprising: a cooking device, comprising: a housing having a cavity extending upward from a bottom surface; a heating element positioned within the cavity; and an air movement device configured to direct air over the heating element and from the cavity; and a vessel having a cavity therein and a upper surface defining an opening, wherein the cooking device is configured to be removably positioned over the vessel such that the bottom surface aligns with the upper surface, creating a cooking chamber within the cavity to perform a cooking operation.

An artificial gravity heating system includes a cylindrical compartment formed of a hollow cylinder having a bottom base and an open top end. An electric motor rotates the cylindrical compartment to provide centripetal motion of materials inside the cylindrical compartment. While rotating, the materials move towards an inner wall of the cylindrical compartment. A heating element is conductively coupled along an outer wall of the cylindrical compartment for heating the materials against the inner wall via conduction. A temperature sensor is operatively coupled to the cylindrical compartment for monitoring a temperature of the cylindrical compartment. A controller is configured to control operation of the heating element based on the temperature monitored via the temperature sensor. An artificial gravity heating method is used to process materials including heating ingredients to cook food. The artificial gravity heating system may also be configured as a vapor generator dehydrator or a thermal gas generator.

The invention discloses a pan based on ultrasonic-assisted heating, a cooking system and a cooking method.The pan comprises a pan body and a bottom cover detachably and fixedly connected to the bottom face of the pan body, a closed cavity is formed between the pan body and the bottom cover, and an ultrasonic vibrator and a heating coil are fixedly arranged in the closed cavity; a rigid heat insulation layer is arranged between the ultrasonic vibrator and the pot body, and a heat insulation sheath is further arranged on the outer side of the ultrasonic vibrator; the device further comprises a power socket, and the ultrasonic vibrators and the heating coil are electrically connected with the power socket. When the pan works, the ultrasonic vibrator can apply ultrasonic waves to the pan body, so that food in the pan body is evenly heated, the problem of uneven heating is avoided, high-frequency vibration of the ultrasonic waves accelerates heat transfer, cooking time is shortened, cooking efficiency is improved, the food can be rapidly cooked at a low temperature through ultrasonic heating, and the cooking efficiency is improved. And the ultrasonic vibration has a sterilization effect, so that the food safety is favorably improved.

The invention relates to a heating control method of a cooking device. The heating control method of the cooking device comprises the steps that according to the type of a heating disc of the cooking device, a temperature image matrix of the surface of cooking food materials in the cooking device is obtained; performing region division on the temperature image matrix according to the type of the heating disc to obtain temperature information of a plurality of heating regions; determining a corresponding temperature adjusting strategy according to the temperature information of the plurality of heating areas; and performing power adjustment on each heating area according to the temperature adjustment strategy. According to the scheme, uniform heating can be guaranteed, and the half-green and charring phenomena are reduced.

Cooking appliance, comprising: - a cooking space, arranged to receive food to be cooked, - cooking means comprising cooking ventilation means (30C) arranged to generate a cooking airflow and heating means arranged to heat the cooking airflow, so as to allow convection cooking of the food received in the cooking space, characterized in that the heating means comprise at least one carbon fiber heating element (30B) and in that the cooking appliance comprises stirring means arranged to stir the food received in the cooking space. Figure for the abbreviation: Fig. 2

A kitchen appliance is disclosed includes a first electrical component, a second electrical component, and a wireless power receiver system. The wireless power receiver system includes a first receiver antenna configured to couple with a first transmission antenna and receive virtual AC power signals from the first transmission antenna. A second receiver antenna is configured to couple with a second transmission antenna and receive virtual DC power signals from the second transmitter antenna. A first receiver power conditioning system is configured to receive the virtual AC power signals, convert the virtual AC power signals to AC received power signals, and provide the AC received power signals to power the first electrical component. The second receiver power conditioning system configured to receive the virtual DC power signals, convert the virtual DC power signals to DC received power signals, and provide the DC received power signals to power the second electrical component.

A multifunctional combined household cooking appliance, comprising a heating base (1), a pot body (2) and a heating machine head (3) which are independent of one another, wherein the pot body (2) is provided with a cooking cavity (Q) with an upward opening, a first electric heating device (4) is provided in the heating base (1), a second electric heating device (5) is provided in the heating machine head (3), the first electric heating device (4) and the second electric heating device (5) are independent of each other, the bottom of the pot body (2) can be placed on the heating base (1) such that the cooking cavity (Q) in the pot body (2) can be heated by the first electric heating device (4), and the heating machine head (3) can be arranged on the top of the pot body (2) in a covering manner and cover the cooking cavity (Q) such that the second electric heating device (5) in the heating machine head (3) can heat the cooking cavity (Q). The heating base (1), the pot body (2) and the heating machine head (3) can be used in combination with one another to form a variety of modes of usage, and the heating base (1) can be independently used as an induction cooker or an electric heating cooker.

An air fryer and cooking equipment (1) for cooking food materials are characterized in that a top wall (122) of a heating cavity (120) is provided with a first top wall (1221) and a second top wall (1222) arranged around the first top wall (1221), the second top wall (1222) is obliquely arranged downwards relative to the first top wall (1221), and the lower end of the second top wall (1222) extends to the position below a heating assembly (130) and is used for guiding hot air to flow towards the peripheral side of a basket body (210) along the second top wall (1222); and the heat flows to the middle of the basket body (210) from the peripheral side of the basket body (210), so that the food materials on each layer can be heated more uniformly. Moreover, the second top wall (1222) which is inclined downwards serves as a cavity wall of the heating cavity (120) and a flow guide structure at the same time, a flow guide structure does not need to be additionally arranged above the basket body (210), the size of the main machine (100) in the vertical direction can be reduced, and the main machine (100) can be designed more flatly.

The present invention relates to an opening buffer structure and a rice cooker. The opening buffer structure includes a buffer block, and the buffer block includes a first end and a second end which are oppositely distributed; the first end of the buffer block is arranged on the cover body, and the second end of the buffer block includes a counteracting surface, a transition surface and a stopping surface which are connected in sequence from top to bottom. There is a first preset angle between the counteracting surface and the transition surface, and there is a second preset angle between the transition surface and the stopping surface; during the opening process of the cover body, the counteracting surface and the transition surface are successively in frictional contact with the housing hinged to the cover body; when the cover body is opened to a preset opening degree, the stopping surface abuts against the housing so that the cover body stops rotating. The present invention can ensure the smooth opening process of the rice cooker, thereby improving the use performance of the rice cooker.

A tabletop cooker is provided which is configurable to a stacked positioning having a cooking basket with a secondary cooking area which may be located to a stacked configuration atop a cooker having a first cooking area therein to provide two areas for concurrently cooking two foodstuffs. The cooking basket may be placed in a position within the first cooking area when the cooker is configured to a stowed positioning for compact storage and a smaller container for shipping.

Disclosed is high energy efficient air fryer, the frying basket includes a body, wherein the body is provided with a first cooking chamber and a second cooking chamber, the first cooking chamber is equipped with a first circulation fan, and the first cooking chamber has a first air outlet corresponding to the first circulation fan, the first air outlet is connected to the second cooking chamber through a first pipeline; the second cooking chamber is equipped with a second circulation fan, and the second cooking chamber has a second air outlet corresponding to the second circulation fan, the second air outlet is connected to the first cooking chamber through a second pipeline.

The invention discloses a cooking control method of a cooking utensil, the cooking utensil and a medium, the cooking utensil comprises a cooking cavity, the cooking cavity contains starch-containing food materials, the cooking control method comprises the following steps: controlling the temperature in the cooking cavity to rise to a first target temperature and keeping the first target temperature for cooking for a first duration, the first target temperature is lower than the inactivation temperature of amylase in the starch-containing food material and higher than or equal to the initial gelatinization temperature of the starch-containing food material; controlling the temperature in the cooking cavity to be reduced from the first target temperature to a second target temperature and keeping the second target temperature for cooking for a second duration; and heating the cooking cavity after the second duration so as to cook the starch-containing food materials. According to the invention, the technical problem of insufficient sweetness of cooked starch-containing food materials is solved to at least a certain extent.

Various embodiments of a cooking system are described herein. In an aspect, a device may include a cooking system, comprising: a cooking device, comprising: a housing having a cavity extending upward from a bottom surface; a heating element positioned within the cavity; and an air movement device configured to direct air over the heating element and from the cavity; and a vessel having a cavity therein and a upper surface defining an opening, wherein the cooking device is configured to be removably positioned over the vessel such that the bottom surface aligns with the upper surface, creating a cooking chamber within the cavity to perform a cooking operation.

Various embodiments of a cooking system are described herein. In an aspect, a device may include a cooking system, comprising: a cooking device, comprising: a housing having a cavity extending upward from a bottom surface; a heating element positioned within the cavity; and an air movement device configured to direct air over the heating element and from the cavity; and a vessel having a cavity therein and a upper surface defining an opening, wherein the cooking device is configured to be removably positioned over the vessel such that the bottom surface aligns with the upper surface, creating a cooking chamber within the cavity to perform a cooking operation.

A removable container (21) for products to be cooked for use in a PEF cooking appliance (P) comprises at least two PEF electrodes (4, 5), between which products to be cooked (G) can be introduced and to which PEF signals pulsed with alternating polarity can be applied, at least one sensor (6, 7) and a sensor circuit (14), comprise an energy supply device (16) without a battery and DC-isolated from the PEF cooking appliance (P), an evaluation circuit (10) connected to the at least one sensor (6, 7) and the energy supply device (16), and a data transmission device (11) connected to the evaluation circuit (10) and the energy supply device (16), said data transmission device being set up to transmit data received from the evaluation circuit (10) to the PEF cooking appliance (P) in a non-electrical manner. A PEF cooking appliance (P) comprises a PEF signal generator (SG) for generating PEF signals polarized in a commutating manner, a receiving space (AR) for the container (21) for products to be cooked and a data transmission device (PS) for receiving data of the data transmission device (11) of the container (21) for products to be cooked. The invention can be applied particularly advantageously to domestic appliances.

A cooking device (100), comprising: a housing (90), wherein the housing (90) is provided with an air inlet (93) and an air outlet (91); a liner (10) provided in the housing (90), wherein the liner (10) has a cooking space (11), the cooking space (11) is communicated with the air outlet (91), an airflow passage (99) is provided between the housing (90) and the outer side wall of the liner (10), the airflow passage (99) is communicated with the air inlet (93) and the air outlet (91), respectively, the cooking space (11) is provided with a first air inlet hole (111), and the first air inlet hole (111) is communicated with the airflow passage (99); a heating assembly (40) provided in the liner (10) and used for heating food in the cooking space (11); a first fan assembly (20) provided in the liner (10) so as to disturb air in the cooking space (11); and a second fan assembly (33) provided in the airflow passage (99), wherein the second fan assembly (33) disturbs air in the airflow passage (99).

[Problem] To provide an automated cooking device which can efficiently scrape off a dirt, such as a burn sticking to an inner wall surface of a cooking container due to heating and cooking and remaining there after cooking.[Solution] An automated cooking device 10 comprising: a cooking counter 100 including a sink for washing 110; a container holding unit 200 configured to hold a cooking container 300 rotatably around a container central axis AC; and a scraping unit 600 configured to wash an inner wall surface of the cooking container while the cooking container is turned upside down after stirring and cooking an ingredient I contained in the cooking container, the scraping unit 600 including a scraper 630 configured to scrape off a dirt B, such as a burn adhering to the cooking container and being configured to be enclosed by the inner wall surface upside down of the cooking container in the sink for washing and allow the inner wall surface of the cooking container and the scraper to abut against each other.

The invention relates to the technical field of cooking equipment, and provides a control method and device of cooking equipment, the cooking equipment and a readable storage medium. The control method of the cooking equipment comprises the steps that when cooking begins, a first heating assembly is controlled to heat a cooking cavity; acquiring a first temperature; when the first temperature is greater than or equal to a first preset temperature and the liquid in the cooking cavity enters the fat removal kettle, controlling a gas supply assembly to supply gas to the cooking cavity for a first preset time; controlling the cooking equipment to continue cooking; wherein the step of controlling the gas supply assembly to supply gas to the cooking cavity comprises the following steps: controlling a second heating assembly to heat gas in the gas supply assembly; acquiring a third temperature of gas in the gas supply assembly; and when the third temperature is greater than or equal to a fifth preset temperature, controlling the air supply assembly to supply air to the cooking cavity. The content of air or oxygen-containing gas in the cooking cavity is increased during oil filtering, fat oxidation is accelerated, and the flavor of soup is improved.

A system is disclosed for automatically preparing meals according to a selected recipe. The system comprises a food processing unit for performing a set of food preparation tasks, wherein the food processing unit comprises at least one multifunctional cooking device adapted for performing a first food preparation task selected from a group consisting of mixing, stirring and chopping and a second food preparation task comprising heating; a plurality of food containers, each food container for storing a given ingredient; an identification unit for identifying the selected given food container; a collecting element for collecting a selected given food container of either the plurality of food containers located in a vicinity of the collecting element or from another plurality of food containers located in one of a fridge and a freezer located in a vicinity of the collecting element, the collecting element comprising a grabbing member for grabbing the selected given food container; further wherein the collecting element is moveable along a substantially vertical axis and a control system operatively connected to the food processing unit, to the identification unit and to the collecting element, the control system adapted to manage the food processing unit and the collecting element to thereby prepare food according to a selected recipe.

A milk beverage heating stirrer comprises a cup (100), a base (200), a heating device (300), a heat conduction liquid (10), a stirrer (400), a driving device (700) and an electric control device (500). The cup (100) is configured to contain a milk beverage. The heating device (300) comprises a heating container (310) and a heating assembly (320). The heat conduction liquid (10) is added into the heating container (310). The cup (100) is detachably positioned in the heating container (310). The heating device (300) is configured to heat the heat conduction liquid (10). The heating device (300) and the heat conduction liquid (10) can heat and conduct heat to a cup bottom wall (170) and a cup lower side wall (180) of the cup (100) simultaneously.

A structure for manufacturing an induction coil comprises eight flat support arms being fixed to a central connecting part to which the support arms are fixed with an inner free end, their outer free ends being free. At least two elongate retaining brackets are provided on each support arm extending in their longitudinal direction. A plurality of retaining openings for the retaining brackets is provided on each support arm along its longitudinal direction. Each retaining bracket is fastened at its two ends with rivets in the retaining openings. One longitudinal slot is provided on each support arm along its longitudinal direction, wherein each retaining opening is connected to the corresponding longitudinal slot by means of a short connecting slot. The retaining brackets are held in a first fastening position as an assembly / transport position on the longitudinal slot, and can be retained in the retaining openings in a second fastening position as an end position, which end position is different from the first fastening position. This allows for a relative movement of the induction coil windings underneath the retaining brackets along the support arms.

The food heating apparatus (2) comprises a base (3) having a receiving surface (5); a bowl (8) resting on the receiving surface (5) and defining an internal volume (9) for holding food; and a lid (23) supported by the base (3) and movable between a closed and an open position, the lid (23) comprising an upper heating element (25) configured to heat food contained in the bowl (8) and a prominent gripping portion (36) configured to project beyond a side wall of the bowl (8) when the lid (23) is in the closed position. Figure 4