Cooking system

Abstract

A cooking system for cooking food includes a housing having a hollow interior, a lid movable relative to the housing, at least one heating element associated with one of the housing and the lid, wherein the cooking system is operable in a plurality of modes including a conduction cooking mode and a convection cooking mode, wherein in the conduction cooking mode the cooking system is operable as a conduction cooker and in the convection cooking mode the cooking system is operable as a convection cooker.

Description

[0001] This application is a divisional application of parent application having application number 201880004597.3 (International application number PCT / US2018 / 046077), filed on August 9, 2018, entitled "COOKING APPLIANCE AND COMPONENTS THEREOF". TECHNICAL FIELD

[0002] Embodiments of the present application relate generally to a cooking appliance and components thereof, and more particularly, to a multi-functional appliance configured to perform a plurality of different cooking operations, the multi-functional cooking appliance optionally using a plurality of components for cooking in different cooking modes. BACKGROUND

[0003] Conventional cooking appliances, such as pressure cookers and air fryers, each perform a single cooking operation, such that these appliances use different components and methods of cooking food. As such, multiple appliances are required to perform various cooking operations. This accumulation of appliances can present a problem for consumers who wish to enjoy food cooked in different ways via different operations. This accumulation of cooking appliances is generally prohibitive from a cost and storage space perspective. For at least these reasons, it would be desirable to integrate the functionality of several cooking appliances into a single user-friendly cooking appliance. SUMMARY

[0004] A cooking system for cooking food is disclosed, the system comprising: a housing having a hollow interior; a lid movable relative to the housing; at least one heating element associated with one of the housing and the lid, wherein the cooking system is operable in a plurality of modes, including a conductive cooking mode and a convective cooking mode, wherein in the conductive cooking mode the cooking system is operable as a conductive cooker and in the convective cooking mode the cooking system is operable as a convective cooker.

[0005] A cooking system for cooking food is also disclosed, the cooking system functioning in a plurality of cooking modes, the cooking system comprising: a housing having a hollow interior; a lid movable relative to the housing; at least one heating element disposed within one of the housing and the lid; and a rotational air movement device coupled to at least one of the housing and the lid, wherein during operation of the rotational air movement device, the rotational air movement device is operable to rotate at a plurality of speeds, including a first rotational speed and a second rotational speed, the second rotational speed being different than the first rotational speed.

[0006] The present application additionally discloses a cooking system for cooking food, the cooking system comprising: a housing having a hollow interior; a lid movable relative to the housing between an open position and a closed position to selectively close an opening to the hollow interior, wherein the lid is attached to the housing in the open and closed positions; and at least one heating element disposed within one of the housing and the lid, wherein the cooking system is operable in a plurality of modes, including a first mode and a second mode, during operation of the cooking system in the first mode the lid is arranged in the closed position, during operation of the cooking system in the second mode the lid is arranged in the open position.

[0007] The present application further discloses a cooking system for cooking food, the cooking system comprising: a housing having a hollow interior; a primary lid connectable to the housing, wherein the primary lid is arranged in contact with the housing when the primary lid is connected to the housing; a secondary lid connectable to the housing, wherein the secondary lid is arranged in contact with the housing when the secondary lid is connected to the housing, wherein the primary lid and the secondary lid are simultaneously connectable to the housing, and wherein at least one heating element is disposed within at least one of the housing, the primary lid, and the secondary lid.

[0008] The present application still further discloses a cooking system for cooking food, the cooking system being operable in a plurality of cooking modes, the cooking system comprising: a housing having a hollow interior; a lid movable relative to the housing; at least one heating element disposed within one of the housing and the lid; an air moving device coupled to at least one of the housing and the lid to circulate air through the hollow interior; and an air diffuser configured to impart rotation to air circulating through the hollow interior, wherein during at least one of the plurality of cooking modes the air diffuser is arranged within the hollow interior.

[0009] The present application also discloses an insert for placement on a surface of a cooking system, the insert comprising: a food support body comprising a first body surface and an opposing second body surface; at least one leg extending from the first body surface; and at least one leg extending from the second body surface, wherein the at least one leg extending from the first body surface extends a distance from the food support body that is less than the distance that the at least one leg extending from the second body surface extends from the food support body.

[0010] The present application additionally discloses a cooking system for cooking food, the cooking system being operable in a plurality of cooking modes, the cooking system comprising: a housing having a hollow interior; a first heating element; a second heating element different from the first heating element; a first temperature interrupt in communication with the first heating element; and a second temperature interrupt in communication with the second heating element, wherein triggering of the first temperature interrupt terminates energization of the first heating element and the second heating element, and wherein triggering of the second temperature interrupt terminates energization of the first heating element and the second heating element.

[0011] The present application further discloses a cooking system for cooking food, the cooking system operating in a plurality of cooking modes, the cooking system comprising: a housing having a hollow interior; a first lid for use in at least a first cooking mode; a second lid for use in at least a second cooking mode; a first lid detection sensor configured to detect a closed state between the first lid and the housing; a second lid detection sensor configured to detect a closed state between the second lid and the housing.

[0012] In addition to one or more of the features described herein, or as an alternative, in other embodiments. BRIEF DESCRIPTION OF DRAWINGS

[0013] The accompanying drawings incorporated in and forming a part of the specification illustrate several aspects of the present application and, together with the description, serve to explain the principles of the application. In the drawings:

[0014] FIG. 1A is a perspective front view of a cooking system according to one embodiment;

[0015] FIG. 1B is a bottom view of a cooking system according to one embodiment;

[0016] FIG. 1C is a side-by-side front view of a cooking system according to one embodiment;

[0017] FIG. 1D is a rear view of a cooking system according to one embodiment;

[0018] FIG. 2 is a perspective view of a cooking system with a lid in an open position according to one embodiment;

[0019] FIG. 3A is a cross-sectional view of a cooking system with a secondary lid according to one embodiment;

[0020] FIG. 3B is a front view of a cooking system with a secondary lid according to one embodiment;

[0021] FIG. 3C is a bottom view of a lid of a cooking system according to one embodiment;

[0022] FIG. 4 is a perspective view of a cooking system with a lid and a secondary lid in an open position according to one embodiment;

[0023] FIG. 5 is a perspective view of a cooking system with a lid and a secondary lid in a closed position according to one embodiment;

[0024] FIG. 6Ais a perspective view of a lid of a cooking system according to an embodiment;

[0025] FIG. 6B is another perspective view of a lid of a cooking system according to an embodiment;

[0026] FIG. 7 is a schematic view of a cooking system according to an embodiment;

[0027] FIG. 8A is a perspective view of an air diffuser according to an embodiment;

[0028] FIG. 8B is a perspective bottom view of an insert according to an embodiment;

[0029] FIG. 8C is a perspective view of an insert with an attached diffuser according to an embodiment;

[0030] FIG. 8D is a side view of an insert according to an embodiment;

[0031] FIG. 9 is a perspective view of a diffuser housed in a container according to an embodiment;

[0032] FIG. 10 is a perspective view of a cooking system with an insert located therein according to an embodiment;

[0033] FIG. 11 is a cross-sectional view of a cooking system according to an embodiment;

[0034] FIG. 12 is a block diagram illustrating a control path for a cooking system according to an embodiment;

[0035] FIG. 13 is a perspective view of a cooking system with a lid in an open position according to an embodiment;

[0036] FIG. 14 is a perspective view of a cooking rack for use in a cooking system according to an embodiment;

[0037] FIG. 15 is a perspective view of a cooking rack housed in a cooking system according to an embodiment;

[0038] FIG. 16 is another perspective view of a cooking rack for use in a cooking system according to an embodiment;

[0039] FIG. 17 is a perspective view of a cooking rack housed in a cooking system according to an embodiment;

[0040] FIG. 18This is another perspective view of a cooking rack used in a cooking system according to one embodiment;

[0041] FIG. 19 This is a table showing cooking parameters used in a cooking system according to one embodiment;

[0042] FIG. 20 This is a circuit diagram for use in a cooking system according to one embodiment;

[0043] FIG. 21 It is a logic diagram for use in a cooking system according to one embodiment;

[0044] FIG. 22A to FIG. 22D This is a top view of a series of lid positions in a cooking system according to one embodiment;

[0045] This detailed description, with reference to the accompanying drawings, illustrates embodiments of the invention, as well as its advantages and features, through examples. Detailed Implementation

[0046] First refer to FIG. 1A to FIG. 7 An example is given of a cooking system 20 configured to perform multiple cooking operations. As shown, the cooking system 20 includes a housing 22 and a first or main cover 32, which is permanently or removably attached to (or more specifically hinged to) the housing 22. In a representative, non-limiting embodiment, the connection or hinged area between the cover 32 and the housing 22 appears on the upper part of the ridge 39 of the housing 22. Cooking system 20 (see...) FIG. 1B The bottom 106 of the housing 22 may be supported on a surface by one or more feet 25 and 27, the bottom surfaces of which may include shock-absorbing pads 25a and 27a (e.g., but not limited to, rubber materials). The feet 25, 27 may extend from the housing 22 to define a surface on which the cooking system 20 may contact an adjacent support surface, such as a countertop. The bottom surfaces of the feet 25, 27 or the shock-absorbing pads 25a, 27a may be flush with or extend from the plane of the bottom 106 of the housing. In the illustrative, non-limiting embodiment, the housing 22 includes two feet 25, 27 arranged on opposite sides of the housing 22; however, it should be understood that a housing having any suitable number of feet 25 is within the scope of the invention.

[0047] Furthermore, at least FIG. 1A to FIG. 1C In the representative, non-limiting embodiment shown, the foot 25 below the ridge 39 is larger and extends a greater distance from the side of the housing 22 than the foot 27. FIG. 1CAs shown, this allows for better support of the system 20 when the cooking system 20 is located on a substantially flat surface or an inclined surface (in one representative embodiment, up to 15 degrees) and the relatively heavy lid 32 is in the open position.

[0048] In the illustrated, non-limiting embodiment, one or more handles 26 extend outwardly from the exterior of the housing 22 to provide a user with a location to more easily grasp the system 20. Although two handles 26 are shown, embodiments without handles, embodiments with a single handle, or embodiments with more than two handles are within the scope of the present application. The housing 22 and / or the one or more handles 26 can be formed integrally or separately, for example, from a molded plastic material. Referring now to some of the internal features of the system 20, the interior surface of the housing 22 defines a hollow interior 30. In one representative, non-limiting embodiment, a liner 23, which can be formed from any suitable electrically conductive material (e.g., aluminum), is disposed, for example, within the hollow interior 30, in some embodiments, the liner 23 can be the interior surface that defines the hollow interior (although a surface within the liner 23 (e.g., a wall of the container) or a surface outside of the liner 23 (e.g., plastic surrounding the liner 23) can also define the hollow interior 30). In one representative, non-limiting embodiment, a food container 24 can be received within the hollow interior 30 defined by the liner 23. Spacing members, such as silicone bumpers (not shown), can be disposed along the interior surface of the liner 23 to maintain the proper alignment of the container 24 within the hollow interior 30 during cooking. Although the container 24 is described herein as being removable from the housing 22, embodiments in which the container 24 is formed integrally with the housing 22 are also contemplated herein. FIG. 2 and FIG. 3A The illustrated container 24 has an interior 33 that is designed to receive and hold one or more consumables, such as foodstuffs, therein. Examples of foodstuffs suitable for use with the cooking system 20 include, but are not limited to, meat, fish, poultry, bread, rice, grains, dough, vegetables, fruits, and dairy products, among others. The container 24 can be a pot formed from ceramic, metal, or die cast aluminum material. In one embodiment, the interior surface of the container 24 includes a nano-ceramic coating and the exterior surface of the container 24 includes an organic silicone epoxy material. However, any suitable material capable of withstanding the high temperatures and pressures required to cook foodstuffs is contemplated herein.

[0049] With more particular reference to the lid 32, it should be noted that the lid 32 can be connected to the surface of the container 24 and / or the housing 22 to close access to the hollow interior 30 of the container 24. In one embodiment, the diameter of the lid 32 is generally complementary to the diameter of the housing 22 such that the lid 32 covers not only the container 24, but also the upper surface 34 of the housing 22. The lid 32 can be made of any suitable material, such as glass, aluminum, plastic, or, for example, stainless steel. Further, the lid 32 can include, but need not include, one or more handles 36 for removably coupling the lid 32 to the remainder of the cooking system 20. In the illustrated, non-limiting embodiment, the lid 32 is coupled to the housing 22 via a hinge 38 (best shown in FIG. 3A FIG. 4), located directly above the ridge 39, such that the lid 32 can be rotated about an axis X between an open position (shown in FIG. 3A FIG. 1) and a closed position (shown in FIG. 1A FIG. 2). In such an embodiment, the hinge axis X can be located on a side surface of the cooking system 20, as shown in FIG. 2 FIG. 1, or, alternatively, on a rear surface of the cooking system 20, such as vertically disposed with respect to one or more of the handles 26 of the housing 22, as shown in FIG. 4 However, embodiments are also contemplated herein in which the lid 32 can be separate from the housing 22, or can be moved between the open and closed positions in another manner. When the lid 32 is in the closed position, one or more fastening mechanisms (not shown) can be used, but need not be used, to secure the lid 32 to the housing 22. Any suitable type of fastening mechanism capable of withstanding the heat associated with the cooking system 20 is contemplated within the scope of the present disclosure. In the embodiment shown best in FIG. 3A to FIG. 3C , FIG. 4 to FIG. 5 and FIG. 6A to FIG. 6B , the cooking system 20 additionally includes a secondary lid 37 configured to be removably coupled to the housing 22 and / or the container 24 to seal the hollow interior 30. In one embodiment, the secondary lid 37 is press-fit onto the upper surface 34 of the housing 22 or directly onto the container 24. In another embodiment, the secondary lid 37 is configured to be threadably coupled to the upper surface 34 of the housing 22 or the container 24. However, embodiments are also contemplated herein in which the secondary lid 37 is configured to be coupled to at least one of the housing 22 and the container 24 in another suitable manner, such as via a pressure-tight mechanism. The secondary lid 37 can be made of any suitable material, such as glass, aluminum, plastic, or stainless steel, or, for example, any combination thereof. In one embodiment, the secondary lid 37 is formed of a molded plastic material. Additionally, the secondary lid 37 can include, but need not include, one or more handles 41 for removably coupling the secondary lid 37 to the cooking system 20. The handles 41 can be integrally formed with the remainder of the lid 37, such as via a molding process, or can be separate components that are coupled to the lid 37.

[0050] As FIG. 6BAs best shown, the secondary lid 37 includes an inner liner 43, also referred to as a "lower liner," formed of any suitable material, such as stainless steel. In one embodiment, one or more threads can be formed in the lower liner 43 to enable coupling of the lid 37 to one end of the vessel 24. As shown, the lid 37 can additionally include a lid support ring 45 having a diameter that extends beyond the outer diameter of the lower liner 43 around at least a portion of its circumference. In one embodiment, a surface 47 of the lid support ring 45 can be configured to abut the upper surface 34 of the housing 22 when the secondary lid 37 is coupled to the vessel 24. A lid gasket 49, such as formed of a resilient or elastomeric material, such as rubber, can be provided on the outer surface of a portion of the lid 37, such as between the lower liner 43 and the lid support ring 45. Further, a pressure relief valve 51 (see FIG. 6A ), such as on the upper surface thereof, can be formed in the surface of the secondary lid. The pressure relief valve is configured to automatically open when the pressure therein exceeds a predetermined threshold to release air from the chamber formed between the secondary lid 37 and the vessel 24. Alternatively, or additionally, the pressure relief valve can be manually operated to release air from the chamber formed between the secondary lid 37 and the vessel 24.

[0051] To enable coupling of the secondary lid 37 to the housing 22, the primary lid 32 must be in the open position, as shown in FIG. 3A and FIG. 3B Further, in one embodiment, the primary lid 32 cannot be moved to the closed position relative to the housing 22 when the secondary lid 37 is attached to the housing. This can be due to the outer diameter of the secondary lid 37, or alternatively because one or more components extending upwardly from the lid 37, such as the handle 41, would interfere with a portion of the primary lid 32. However, in other embodiments, at least a portion of the secondary lid 37 can nest within or be accommodated by the primary lid 32, as shown in FIG. 4 and FIG. 5 In such embodiments, the outer diameter of the secondary lid 37 can be less than the inner diameter of the primary lid 32, such that the primary lid 32 substantially encloses the secondary lid 37 when in the closed position. Thus, the enclosed space defined by the hollow interior 30 of the vessel 24 and the secondary lid 37 is less than the enclosed space formed by the hollow interior 30 of the vessel 24 and the primary lid 32. Although the cooking system 20 is shown and described herein as including a secondary lid 37, it should be understood that in some embodiments, the cooking system 20 includes only the primary lid 32, and not the secondary lid 37.

[0052] Referring again to FIG. 2 , a condensate ring can be formed in the upper surface 34 of the housing 22, radially outward from the opening and / or the vessel 24. During operation of the cooking system 20, condensate or other fluids circulating within the vessel 24 and / or the hollow interior 30 of the system 20 can collect within the condensate ring. As best shown in FIG. 1DIn the embodiment shown in the figures, the condensation pan 53 can be arranged (but need not be arranged) in fluid communication with the condensation ring of the upper surface 34. As shown, the condensation pan 53 can be accessed via the rear surface of the housing 22, and the condensation pan 53 is configured to be removably coupled to the housing 22 to allow a user to empty the contents of the condensation pan 53. When coupled to the housing 22, the condensation pan 53 can be adapted to form a pressure-tight seal with the housing 22.

[0053] Reference will now be made in detail to FIG. 7 The cooking system 20 includes at least one first heating element 82 and at least one second heating element 84, both of which are configured to transfer heat to the hollow interior and / or the vessel 24 during various modes of operation of the cooking system 20. As shown, one or more first heating elements 82 can be disposed in the base 28 of the housing 22, generally proximate to the bottom 31 of the vessel 24; however, embodiments are also contemplated herein in which one or more first heating elements 82 are arranged proximate to a side of the housing 22, in addition to or in lieu of the base 28 of the housing 22. The second heating element 84 can be positioned generally at or above the upper extension of the vessel 24, proximate to the upper opening of the vessel. In the representative, non-limiting embodiment shown in the figures, however, the second heating element 84 is disposed in the lid 32, and thus is entirely located outside of the vessel 24, above the upper extension thereof.

[0054] Reference will again be made to FIG. 1A , FIG. 4 , FIG. 5 , and to FIG. 10 The control panel or user interface 92 of the cooking system 20 is positioned proximate to one or more sides of the housing 22. The control panel 92 includes one or more inputs 94 associated with energizing one or more heating elements 82, 84 of the cooking system 20 and for selecting various modes of operation of the cooking system 20. The one or more inputs 94 can include lights or other indicators to indicate that a respective input has been selected. The control panel 92 can additionally include a display 96 separate from and associated with at least one input 94. However, embodiments are also contemplated herein in which the display 96 is integrated into at least one input 94.

[0055] The operation of the one or more inputs 94 will be described in greater detail below. As FIG. 12As shown, the control system 100 of the cooking system 20 includes a controller or processor 102 for controlling the operation of the heating elements 82, 84 (and the air moving device 86 including the motor 88 and fan 90 associated therewith, which will be discussed in greater detail below), and in some embodiments for executing a stored sequence of heating operations. The processor 102 is operatively coupled to the control panel 92, and to the heating elements 82, 84 and the air moving device 86. Additionally, one or more sensors S for monitoring one or more parameters associated with the operation of the heating elements 82, 84 and / or the lid 32, 37 (e.g., temperature, pressure, lid configuration, etc.) can be disposed in communication with the processor 102 in one representative embodiment. In one embodiment, a first temperature sensor extends from the bottom surface 108 of the gasket 23 adjacent the first heating element 82 and the bottom surface of the container 24, and a second temperature sensor is located within the lid 32 adjacent the second heating element 84. In such an embodiment, the second sensor can be used to monitor, for example, temperature, separately from or in conjunction with the first sensor in this manner when the lid 32 is closed and the sensors S are disposed in fluid communication with the hollow interior 30 of the system 20.

[0056] In one embodiment, at least one input 94 on the control panel 92 is an on / off button that allows the user to activate or deactivate the control panel 92. When the control panel 92 is deactivated, neither of the heating elements 82, 84 are energized. In one representative embodiment, the at least one input 94 is operable to select one or more manual modes of operation of at least one of the heating elements 82, 84. Alternatively, or additionally, the at least one input 94 is operable to select a stored sequence of operations of at least one of the heating elements 82, 84. In some cases, the stored sequence can be particularly suited to a set method of food preparation and / or a particular ingredient or type of ingredients. The plurality of stored sequences associated with the at least one input 94 can be stored in a memory accessible by the processor 102. Alternatively, the plurality of stored sequences can be stored remotely from the cooking system 20 and accessible by the processor 102, for example via wireless communication.

[0057] Additionally, the user can be able to input a time associated with the operation of the cooking system 20 in the manual mode. The time can be input via the same input as used to select the mode of operation, or via a separate input. Further, in embodiments where the system 20 is in a mode configured to execute a stored sequence in response to selection of one of the inputs 94, the display 96 can be configured to indicate the time remaining on the display. Temperature and pressure parameters can also be input via the inputs 94.

[0058] The at least one input 94 can include different start buttons intended to initiate operation in an intended mode, different stop buttons to terminate all operation, or a stop / start button intended to initiate and terminate functions. Alternatively, the cooking system 20 can be operable to automatically begin operation after a predetermined time has elapsed once an input has been selected and any necessary information has been provided to the control panel. Alternatively, one or more other inputs 94, such as a knob, can be operated, for example, by pushing the knob toward the control panel 92, to initiate and stop operation of the cooking system 20, whether the system 20 is following a stored sequence or in manual mode.

[0059] The one or more inputs 94 can be operable to initiate manual operation of the cooking system 20 in at least a first cooking mode and a second cooking mode. In one embodiment, the first cooking mode uses the first heating element 82 to perform a conductive cooking operation. The conductive cooking operation can be generally referred to as a "wet cooking" operation, such as, but not limited to, pressure cooking, steam cooking, slow cooking, searing, and sautéing. To create a wet cooking environment, a substantial amount of moisture within the vessel, i.e., liquid added to the vessel or moisture released from food within the vessel 24, is maintained within the vessel when cooking food. While a minimal amount of air having moisture entrained therein can be exhausted from the system during the conductive cooking operation, such air is passively removed from the cooking enclosure. Similarly, the second cooking mode uses the second heating element 84 to perform a convective heating operation. The convective heating operation can be generally referred to as a "dry cooking" operation, which includes any cooking mode that creates a "dry cooking environment" within the vessel 24, such as, but not limited to, air frying, broiling, baking / roasting, and dehydrating. To create a dry cooking environment, air and moisture are actively exhausted or expelled from the cooking enclosure to outside of the cooking system 20, such that a minimal level of moisture is maintained within the vessel 24. In FIG. 19 Parameters associated with various representative, but non-limiting, cooking modes are shown.

[0060] As noted above, the first cooking mode of the cooking system 20 includes pressure cooking. In such an embodiment, the secondary lid 37 is attached to the vessel 24 or the housing 22 to form a pressure-tight, sealed, enclosed space with the vessel 24. During operation in the pressure cooker mode, the controller 102 activates operation of the first heating element 82, causing the temperature within the enclosed space formed by the vessel 24 and the secondary lid 37, and hence the pressure, to rise. During operation in the pressure cooker mode, the second heating element 84 disposed within the primary lid 32 is generally not energized. In one embodiment, the cooking apparatus 20 can include a sensor S configured to monitor the pressure within the enclosed space. Upon detecting that the pressure is at or above a predetermined threshold, the controller 102 can de-energize the heating element 82 until the pressure within the enclosed space has returned to an acceptable level. Alternatively, or additionally, a pressure relief valve 51 (see FIG. 6A ) can be formed in the secondary lid 37, and it can open to reduce the pressure within the enclosed space below the threshold. The pressure relief valve 51 can be configured to open automatically when the pressure is above the threshold, or the valve 51 can be coupled to the controller 102 and can operate in response to a signal generated by the controller 102, for example in response to sensing that the pressure is above the threshold. In embodiments in which the cooking system 20 can operate in a slow cooking mode, but not in a pressure cooking slow mode, the liner 23 of the housing 22 can be formed of a lightweight, cost-saving material, such as aluminum. However, in embodiments in which the cooking system 20 can operate in a pressure cooking mode, the liner 23 should be formed of a stiffer material capable of withstanding the pressure built up within the vessel 24. As noted above, the first cooking mode of the cooking system 20 also includes slow cooking, steaming, searing, and sautéing. When the cooking apparatus 20 is operating in one of these non-pressure modes, the secondary lid 37 can be attached to the vessel 24 or the housing 22, or the primary lid 32 can simply be closed.

[0061] During slow cooking, steaming, searing, and sautéing (or other conduction cooking methods that do not include "pressure cooking"), the controller 102 activates operation of the first heating element 82, causing the temperature within the vessel 24 and its bottom surface to increase. Upon detecting that the temperature of the chamber 30 is at or above a predetermined threshold, the controller 102 can de-energize the heating element 82 until the temperature has returned to an acceptable level. Such de-energizing or termination of power to the heating elements 82 and 84 based on detection of an unsafe condition by the temperature or pressure sensor S will be discussed in greater detail below.

[0062] As suggested earlier, the at least one input 94 can also be used to select operation of the cooking apparatus 20 in a second cooking mode using convective cooking, such as air frying. In one representative, non-limiting embodiment, air frying in the system 20 includes the use of various components, such as the fan 90, as well as the basket 52 and the diffuser 40.

[0063] Referring now to the drawings FIG. 8A to FIG. 8D and FIG. 9 , an air diffuser 40 is shown. Diffuser 40 is an optional system component that can facilitate air circulation during an air frying mode. Diffuser 40 can be positioned anywhere within hollow interior 30 (although it is typically proximate to the bottom). In one representative, non-limiting embodiment, diffuser 40 is positioned in contact with bottom surface 31 of container 24 and, as will be discussed in greater detail below, is used in conjunction with insert 52.

[0064] As shown, air diffuser 40 can include a plurality of vanes 42 spaced about a central body 44. Each of the plurality of vanes 42 is configured to impart rotation to air flow circulating through container 24. In the illustrated, non-limiting embodiment, air diffuser 40 includes four vanes 42. However, embodiments in which air diffuser 40 includes one vane, two vanes, three vanes, or more than four vanes are also within the scope of the present disclosure. Further, while vanes 42 are illustrated as being substantially identical and equally spaced about central body 44, embodiments in which one or more vanes 42 vary in configuration and / or spacing between adjacent vanes 42 are also contemplated herein. In one embodiment, each vane 42 of air diffuser 40 has a radius of curvature such that vane 42 curves generally outward from central body 44 of the air diffuser. Additionally, vanes 42 of air diffuser 40 extend generally perpendicularly in a direction upward from bottom surface 31 of container 24, and the lower edge of vane 42 is generally elongated as the vane exits central body 44 toward outer edge 46. However, air diffusers 40 including one or more vanes having another configuration are also within the scope of the present disclosure.

[0065] In one representative, non-limiting embodiment, upper surface 48 of vanes 42 and distal end 46 cooperate to define an area 50 within which insert 52 can be removably installed. Referring to FIG. 8A to FIG. 8D and FIG. 9 , insert 52 includes a body 54 having a first open end 56, a second, apertured end 58, and at least one sidewall 60 extending between first end 56 and second end 58 to define a hollow interior, or chamber 62, defined by body 54. First end 56 is generally open to provide access for positioning one or more foods within chamber 62. Second end 58 of body 54 is partially closed to retain one or more foods within chamber 62. In one representative, non-limiting embodiment, closed second end 58 of body 54 defines a plurality of apertures 59 (see FIG. 8B ) to allow air, heat, and / or steam flowing / flowing through interior 33 of container 24 to pass through apertures 59 in end 58 to cook one or more foods within chamber 62 of body 54.

[0066] When the insert 52 is positioned within the region 50, in contact with the upper surface 48 of the air diffuser 40, and the insert 52 with the air diffuser 40 is disposed within the interior 33 of the container 24, the bottom surface 58 of the insert 52 is positioned offset from the bottom surface 31 of the container 24. The offset spacing is the passage of the fins 42 between the surfaces 58 and 31, allowing air to move through the system 20 to flow beneath the insert 52. In the embodiment shown best in FIG. 8A In the embodiment shown best in FIG. 4, tabs 64 project from the upwardly extending portions of each fin 42. As shown, the tabs 64 project generally inwardly toward the central body 44 of the air diffuser 40. The tabs 64 can be sized and contoured to cooperate with ridges or grooves 65 formed in the outer surface of the insert 52 to retain the insert 52 in position adjacent the air diffuser 40. Of course, embodiments are also contemplated in which the diffuser 40 is integrally formed with the insert 52 or the bottom surface 31 and / or sides of the container 24.

[0067] While the body 54 of the illustrated insert 52 is shown as having a single chamber, embodiments are also contemplated herein in which the body 54 includes multiple chambers. As previously described, the closed second end 58 of the body 54 has a generally porous structure, which can also be formed via, for example, a mesh or wire (see FIG. 10 ), such that heat and / or steam flowing through the interior 33 of the container 24 can pass through the openings in the porous structure to cook one or more foods within the chamber 62 of the body 54. One or more handles 66 can be associated with the body 54 to allow a user to easily grasp the insert 50. In the illustrated, non-limiting embodiment, the body 54 includes two handles 66, which extend from the sidewalls 60 or are integrally integrated in the sidewalls 60 of the body 54 as openings. However, any suitable configuration of the body 54 and / or handles 66 is within the scope of the present disclosure. Such configurations can include removable handles.

[0068] In embodiments in which the air diffuser 40 and the insert 52 can be integrally formed, as shown in FIG. 10 the insert 52 can additionally include a base 70 having an upper surface 72 and a lower surface (not shown). The base 70 can have a size and / or shape generally complementary to the body 54, and both the base 70 and the body 54 can have a shape similar to the interior 33 of the container 24. In the illustrated, non-limiting embodiment, both the interior 33 and the insert 52 are generally cylindrical in shape.

[0069] The base 70 is generally offset from the second end 58 of the main body 54. As a result, a gap or void 74 defining a fluid flow path is formed between at least a portion of the upper surface 72 of the base 70 and the second end 58 of the main body 54. In the illustrated, non-limiting embodiment, the lower surface (not shown) of the base 70 of the insert 52 has a generally planar configuration for directly contacting an adjacent support surface of the container 24, such as the bottom surface 31, when the insert 52 is installed therein. In embodiments where the support surface of the container 24 does not have a planar configuration, the configuration of the lower surface of the base 70 will be complementary to the support surface.

[0070] As previously described, in one embodiment, the air diffuser 40 can be formed in the upper surface 72 of the base 70, the air diffuser including one or more vanes configured to impart rotation to air moving through the gap 74 toward the second end 58 of the main body 54. In such an embodiment, the configuration of the air diffuser 40 can be identical or, alternatively, different from embodiments where the air diffuser 40 is a separate component. As shown, the vanes 42 of the air diffuser 40 integrally formed with the insert 52 have a radius of curvature such that the vanes 42 generally curve from an outer edge of the base 70 toward a center thereof. Additionally, the vanes 42 of the air diffuser 40 generally extend perpendicularly to the upper surface 72, and the height of the vanes 42 measured perpendicularly to the upper surface 72 increases from the outer edge of the base 70 toward the center. Although the air diffuser 40 is described as being integrally formed with the insert 52, in other embodiments, all or a portion of the air diffuser can alternatively, or additionally, be integrally formed with a portion of the container 24.

[0071] Regardless of whether the insert 52 is integrally formed with the air diffuser 40 or coupled thereto, when the insert 52 and air diffuser 40 are disposed within the interior 33 of the container 24, an annular region 76 is formed between the inner surface 78 of the container 24 and the sidewall 60 of the main body 54 (see FIG. 7 Further, in one representative, non-limiting embodiment, the height of the insert 52 can generally equal or be less than the height of the container 24 when installed within the container 24 with the air diffuser 40. In embodiments where the cooking system 20 includes the secondary cover 37, the primary cover 32 or the secondary cover 37 can be used when the insert 52 is positioned generally within the hollow interior 30 of the system 20, or specifically the interior 33 of the container 24, i.e., coupled to the upper surface 34 of the housing 22.

[0072] It should be appreciated that the insert 52 can also be directly received in the hollow interior 30, rather than within the container 24 received in the hollow interior 30. That is, the insert 52 (and diffuser 40) can be provided in a system without the container 24, and food in the insert 52 can be cooked according to a second mode, a convection cooking function.

[0073] With further reference to the second convection cooking mode function (in particular, the air frying mode), the second heating element 84 is configured to heat air as it passes through via an air moving device 86 (e.g., a fan). In embodiments where the insert 52 is disposed within the interior 33 of the vessel 24, the air moving device 86 draws air from the center of the insert 52 and moves the air over the second heating element 84 before forcing the heated air through the annular region 76 between the vessel 24 and the insert 52 toward the gap 74 formed between the bottom 58 of the insert and the bottom surface 31 of the vessel 23 (see arrows in FIG. 7 representative air flow through the system). This air movement can be facilitated via a guide (e.g., a skirt / guide 89 that creates a non-sealed guide for the air to enter the annular region 76). In FIG. 7 and FIG. 11 illustrated, non-limiting embodiments, the air moving device 86 is driven by a motor 88 having a separate cooling mechanism 90 coupled to the air moving device. In one embodiment, an exhaust hole 91 is formed in the main lid for venting heated air generated by the air moving device 86, the motor 88, or the separate cooling mechanism 90 to the outside of the cooking system 20. However, it should be understood that the second heating element 84 and the air moving device 86 can also be used to circulate air through the enclosed space defined between the vessel 24 and the main lid 32 when the insert 52 and / or the air diffuser 40 are not disposed within the vessel 24. As shown in representative embodiments of these figures, the at least one second heating element 84 is disposed within the main lid 32. In one embodiment, the diameter of the second heating element 84 is substantially equal to the diameter of the main body 54 of the insert 52. However, embodiments where the diameter of the second heating element 84 is less than or greater than the diameter of the main body 54 of the insert 52 are also contemplated herein.

[0074] When the second heating element 84 is used in the air fryer mode, the controller 102 activates operation of the second heating element 84 and the air moving device 86 to circulate heated air represented by the arrows in FIG. 7 through the enclosed space formed between the vessel 24 and the lid 32. During operation in the air fryer mode, the first heating element 82 is generally not energized. However, embodiments where the first heating element 82 is energized are also within the scope of the present disclosure.

[0075] The air moving device 86 draws air upward, through the adjacent heating element 84, and outwards toward the guide 89 (which, in one representative embodiment, actually surrounds the fan 86). The guide 89 deflects the air downward along the sides of the vessel 24 toward the annular region 76 (see again FIG. 7(The arrow in the image). Air moves downward through the annular region 76 (still driven by the fan 86) until it is deflected away from the bottom surface 31 of the container 24 and drawn upward by the fan 86 toward the diffuser 40 and the end 58 of the insert 52 with the perforated pattern 59 into the gap 74. Hot air flows over and between the multiple blades 42 of the air diffuser 40, which transmit rotational motion to the hot air, thus creating vortices as air is drawn in through the perforations 59 and into the chamber 62 of the body 54 via the air motion device 86. After passing through the chamber 62, the air is drawn back through the heating element 84 and drawn into the fan 86 for further circulation.

[0076] As air circulates through chamber 62 in the manner described above, the hot air cooks the food placed therein and forms a crisp outer layer due to the Maillard effect. In one embodiment, a liquid, such as oil or fat, is contained within the enclosed space, for example near the bottom surface 31 of container 24. The liquid can be added to container 24 before operation in air-frying mode, or alternatively, the liquid can be generated as a residue as hot air passes through the food in chamber 62. In embodiments where the liquid is placed at the bottom of container 24, a portion of the liquid that becomes entrained in the air flows as air circulates through the interior 30 of container 24, and heats that portion of the liquid.

[0077] As in FIG. 3C As best illustrated in a representative embodiment, the cover 32 includes a heater / fan cover 80 that protects the user from contact with the heating element 84 and the fan 86, and protects the heating element 84 and the fan 86 from contact with areas 31, 33, and 64 where food is being cooked. The cover 80 may be included in embodiments of the cooking system 20 that include only the main cover 32, or alternatively, in embodiments that include both the main cover 32 and the secondary cover 37. In an illustrative, non-limiting embodiment, the cover 80 is formed of a nano-ceramic coating and is attached to the main cover 32, for example, via one or more fasteners. In this embodiment, when the main cover 32 is in the closed position, the cover 80 is positioned generally above the first open end of the container 24. The cover 80 has a plurality of openings 81 formed therein to allow hot air to circulate through the cavity of the container 24.

[0078] In another convection cooking embodiment, the second cooking mode of the cooking system 20 includes a dehydrator mode, such as to make, for example, jerky. In this embodiment, the primary cover 32 is typically attached to the vessel 24 or housing 22, although the secondary cover 32 can also be used. When operating the cooking apparatus 20 in the dehydrator mode, the air diffuser 40 and / or insert 52 can be positioned, but need not be positioned, within the interior 30 of the vessel 24. During operation in the dehydrator mode, air is configured to circulate through the vessel 24 in a similar manner as in the air fryer mode.

[0079] In one embodiment, the air moving device 86 of the cooking system 20 is a variable speed fan that can be operated at multiple rotational speeds. In one embodiment, the operating speed of the air moving device 86 can vary based on the selected cooking mode (see representative, non-limiting parameters and speeds set forth in FIG. 19 For example, the speed of the air moving device 86 during operation in the air fryer mode can be different than the speed of the air moving device during operation in the dehydrator mode. The operating speed of the air moving device 86 can be controlled by the controller 102 in response to one or more inputs 94, including the selection of the cooking mode. However, the controller 102 can also be configured to adjust the operating speed of the air moving device 86, or alternatively, adjust the power supplied to the one or more heating elements 82, 84, to control the temperature and / or pressure within the hollow interior 30 of the vessel 24.

[0080] The first heating element 82 and the second heating element 84 can be independently or in combination operated to apply one or more predetermined power settings to cook the food product within the vessel 24 and / or the insert 52. In operation, the heating elements 82, 84 are capable of cooking the food product independently of the loading of the food product. In other words, the heating elements 82, 84 are capable of cooking the food product independently of the amount of food product within the vessel 24.

[0081] In some embodiments, the cooking system 20 can operate in more than two cooking modes. For example, the cooking system 20 can independently operate in any of a slow cooking mode, a pressurized cooking mode, an air fryer mode, and a dehydrator mode. Alternatively, or additionally, the at least one input 94 can be used to select operation of the cooking apparatus 20 in a cooking mode that functions as a combination of two or more cooking modes. In such embodiments, the controller 102 can execute a stored sequence in which the first heating mechanism 82 is operated during a first portion of the sequence and the second heating mechanism 84 and the air movement device 86 are operated during a second portion of the sequence. For example, in a combination mode, food can be slow cooked or pressurized cooked (such as chicken) via operation of the first heating element 82. Then, the second heating element 84 and the air movement device 86 can be operated to air fry the chicken to achieve a crispy outer layer. However, the embodiments described herein are intended as merely one example, and any sequence of operation of the first heating element and the second heating element in combination is contemplated herein. When operating in a combination of two or more cooking modes, such as a pressure cooker and an air fryer, it is not necessary to remove the food from the hollow interior 30 (or more specifically the container 24, or even more specifically the cavity 62 of the insert 52) during such transitions.

[0082] As shown above, the container 24 can be used in a first cooking mode and a second cooking mode. In one representative embodiment, convection cooking (first mode), more specifically air frying, is possible in a deformable container (such as the container 24) that is used in a pressurized cooking environment (second mode). The container in which pressurized cooking occurs can deform in response to pressure conditions within the pot during cooking. The pressure conditions and possible deformations resulting therefrom can also be accommodated using a "domed" or curved shape 100 in the bottom surface 102 (see FIG. 11 ) of the pressure cooker, such as the container 24. Accordingly, since the container 24 can also be used as an air frying chamber, representative embodiments of air frying components, such as the insert 52 and the diffuser 40, can be configured for use in a pressurized cooking environment. For example, the diffuser 40 can include a curved or sloped bottom surface 104 that conforms to the domed / curved / sloped shape 100 of the bottom surface 102 of the container 24. Indeed, the bottom surface 104 of the diffuser 40 can be curved or sloped to conform to a possible domed surface of any container (again, such as the container 24) used in a wet cooking mode (such as, but not limited to, pressure, steam, slow cooking).

[0083] In accordance with the foregoing, insert 52 can be placed in container 24 and food can be cooked in succession in the first and second modes. For example, insert 52 can be placed in container 24 and food can be placed in the insert to be cooked in the first conduction mode, such as pressure cooking or slow cooking. System 20 can then be switched into the second convection mode and the food still contained in insert 52 (which is contained in container 24) can be cooked in accordance with the convection heating function. In one representative embodiment including pressure cooking and air frying, this process would include placing food in insert 52 and placing the insert in container 24. Secondary cover 37 would be attached to system 20 and pressure cooking would occur / would have occurred. Once pressure cooking is complete, secondary cover 37 would be removed and replaced with closed primary cover 32. The food can then be air fried, all within insert 52 which is disposed within container 24. Of course, while food will most commonly be cooked first in the conduction / wet mode and then in the convection / dry mode, system 20 can certainly be capable of cooking food first in the convection / dry mode and then in the conduction / wet mode.

[0084] In some embodiments, it can also be useful to be able to detect the presence of container 24 in system 20 so that the operation of the various cooking modes occurs effectively and safely. For example, as shown in FIG. 13 lower surface 108 of hollow interior 30 can support a container detection sensor 110 (such as, but not limited to, a pressure drop or plunger sensor). It is also contemplated that one or more pressure drop sensors for container detection and disposed along the vertical edges (i.e., sides) of liner 23, as well as one or more optical sensors anywhere in hollow interior 30.

[0085] Referring now to FIG. 14 to FIG. 18 reversible insert 112 can be housed in any or all of hollow interior 30, container 24, and insert 52. In the non-limiting representative embodiment shown in the figures, insert 112 is housed in container 24. The insert includes a food support body or grid member 114 with a first body surface 116 and an opposing second body surface 118. Insert 112 also includes a first surface leg 120 and a second surface leg 122.

[0086] Insert 112 can be flipped via a 180 degree rotation into two different food holding / support configurations. In FIG. 14 and FIG. 15 the first, larger void configuration 124 is best shown. In FIG. 16 and FIG. 17The second, smaller gap configuration 126 is best shown. As shown, the second surface leg 122 has a greater length than the first surface leg 120. This allows the grate 114 to be positioned at a relatively greater distance from the surface on which the insert 112 is located in the first configuration 124, as compared to the second configuration 126. As shown, in one representative embodiment, the insert 112 is located on the lower surface of the container 24. The first, larger gap configuration positions the grate 114 (and any food thereon) at a greater distance from the first heater 82, as compared to the second configuration. This positioning of the food can be advantageous in a convection heating mode for several reasons. FIG. 15

[0087] First, when in a grilling mode, the first configuration of the insert 112 positions the food close enough to the second heater 84 to achieve good grilling benefits. In one representative embodiment, in the first configuration 124, the grate 114 of the insert 112 can be positioned at a vertical distance of between 1.75 inches and 2 inches from the second heating element 84 (when the lid 32 is closed). These distances (and distances between and around these distances) allow sufficient food space and proximity to the heat source to deliver good grilling results, particularly at around 450 degrees Fahrenheit. Second, when, for example, in a roasting / baking mode, the large gap between the grate 114 and the lower surface of the container 24 allows for cooking food at two different planes within the container 24, which can provide various convenience and flavor benefits.

[0088] As further shown, the first surface leg 120 has a smaller length than the second surface leg 122. This allows the grate 114 to be positioned at a relatively smaller distance from the surface on which it is located in the second configuration 126, as compared to the first configuration 124. As shown, in one representative embodiment, the insert 112 is again located on the lower surface of the container 24. The second, smaller gap configuration positions the grate 114 (and any food thereon) at a smaller distance from the first heater 82, as compared to the first configuration 124. This positioning of the food can be advantageous in a conduction heating mode. For example, in a steam cooking mode, the leg 120 provides just enough gap to position the grate 114 and food above any water, and comfortably in the steam zone. FIG. 17

[0089] It is noted that the legs 120, 122 serve as handles for the insert 112 when in configurations in which the legs do not support the grate 114. Further, as shown, the leg 122 can be rotated from a direction orthogonal to the food support body to a direction parallel to the plane of the grate 114 (this figure actually shows the leg 122 rotated beyond parallel). This allows for easier storage of the insert 112. FIG. 18 ​​​

[0090] As noted above, referring again to FIG. 1A , system 20 includes a spine 39. In one representative embodiment, spine 39 houses a power / high voltage circuit board (PCBA in the figures) below the hinges. The UI circuit board is behind the UI (not shown). Referring to FIG. 20 and FIG. 21 , system 20 also includes a first temperature cut off (bottom or pressure or PC TCO / TCE) and a second temperature cut off (upper or AF TCO / TCE). In one representative, non-limiting embodiment, the first temperature cut off is adjacent to the first heating element 82, and triggers the first temperature cut off to terminate power to it in response to a failure of the first heating element. Similarly, the second temperature cut off is adjacent to the second heating element 84, and triggers the second temperature cut off to terminate power to it in response to a failure of the second heating element 84. However, it is noted that the first temperature cut off can become hot enough to trigger a system shut down in response to excessive heat generated from the second heating element 84, and the second temperature cut off can become hot enough to trigger a system shut down in response to excessive heat generated from the first heating element 82.

[0091] Additionally, in one representative embodiment, a failure in the first temperature cut off adjacent to the first heating element 82 will trigger the power circuit board PCBA to terminate power to system 20 including the first heating element 82, the second heating element 84, and the power and UI circuit boards. Similarly, a failure in the second temperature cut off adjacent to the second heating element 84 will trigger the power PCBA to terminate power to system 20 including the second heating element 84, the first heating element 82, and the power and UI circuit boards. Thus, system 20 is wired in such a way that if either temperature cut off is triggered, power to both heating elements 82, 84 is cut off, rendering system 20 inoperable. For example, if the first temperature cut off is tripped / triggered during the first mode or wet cooking function, the hardware cuts off power to both heating elements 82, 84, thereby preventing the user from using any cooking function. As FIG. 20 shown, this circuit creates a safer system for the user. Additionally or alternatively, controller 102 can also run software that uses simple logic checks that terminate power to both heating elements 82, 84 if the first temperature cut off or the second temperature cut off is tripped / triggered.

[0092] A failure such as, but not limited to, an excessive temperature or an excessive pressure (as detected by sensor S) can cause the first temperature cut off and / or the second temperature cut off to trip / trigger as discussed above. Controller 102 can also use software algorithms that correlate temperature to pressure and vice versa to detect dangerous conditions that can trip / trigger the first temperature cut off and / or the second temperature cut off.

[0093] Referring now to FIG. 2 , FIG. 3A , FIG. 3B and FIG. 22A to FIG. 22D , a safety system using a lid detection sensor will now be discussed. A first lid detection sensor 140 is positioned on the hinge 38 side (schematically represented by 140 in FIG. 3A ). In one representative embodiment, the first sensor 140 is an actuated switch or micro switch that detects whether the main lid 32 is open or closed. In one representative embodiment using an actuated switch, the power connection to the lid heating element 84 is effectively broken when the lid 32 is open. As such, when the lid 32 is closed, the lid heating element 84 (and the fan 86) can only receive power to actuate the convection cooking mode. Additionally or alternatively, the controller 102 can also run software using a simple logic check that terminates power to the heating element 84 when the lid 32 is open.

[0094] As shown in FIG. 22A to FIG. 22D , a second lid detection system 142 is shown that includes a reed switch / sensor 144 located on the opposite rear of the housing 22 and includes a magnet 146 positioned in the corresponding portion of the lid 37. As shown, the drop down lid 37 places the magnet 146 within the range of the reed switch 144. When the lid 37 is in this drop down configuration (22A), the controller 102 can use a simple logic check that detects the activated state of the reed switch and terminates power to the entire system 20 or at least the heating elements 82, 84. When the lid 37 is partially engaged on the housing (in the representative embodiment shown in FIG. 22B , rotated up to 85% on the housing catch), the controller 102 can again use a simple logic check that detects the activated state of the reed switch and terminates power to the entire system 20 or at least the heating elements 82, 84. When the lid 37 is fully engaged on the housing 22 (in the representative embodiment shown in FIG. 22C , rotated more than 85% on the housing catch), the controller 102 can use a simple logic check that detects the disabled state of the reed switch and allows power to flow normally to the system 20. Similarly, when the lid 37 is completely absent, the controller 102 can use a simple logic check that detects the disabled state of the reed switch and allows power to flow normally to the system 20. However, the controller 102 can again use a simple logic check that detects the closed state of the first lid 32 and prevents power from flowing to the first heating element 82.

[0095] In fact, when the closed state of the first lid 32 is detected using the above-mentioned sensor 140, the controller 102 can disable at least the pressure cooking input 94 on the display 92, and in one representative embodiment, all of the inputs 94 for conduction / wet cooking functions, including the pressure cooking input 94, the slow cooking input 94, the steam input 94, and the sauté / browning input 94. Similarly, when the closed state of the second lid 37 FIG. 22C ) is detected using the reed switch 144, the controller 102 can disable all of the inputs 94 for convection / dry cooking functions, including the air fryer / crisper mode input 94, the bake / broil input 94, the grill input 94, and the dehydrate input 94. In both cases, the disabling of the inputs 94 can include both the deactivation of the inputs 94 and the termination of backlighting of the inputs 94.

[0096] The cooking system 20 shown and described herein provides an enhanced user experience by combining multiple functions of conventional household products into a single user-friendly device.

[0097] All references, including publications, patent applications, and patents cited herein are hereby incorporated by reference in their entirety for the entirety of the references cited herein.

[0098] The use of the terms "a" and "the" and "said" and similar referents in the context of describing the application (especially in the context of the following claims) are to be construed to cover both the singular and the plural, unless otherwise indicated herein or clearly contradicted by context. The terms "comprising," "having," "including," and "containing" are to be construed as open-ended terms (i.e., meaning "including, but not limited to,") unless otherwise noted. Recitation of ranges of values herein are merely intended to serve as a shorthand method of referring individually to each separate value falling within the range, unless otherwise indicated herein, and each separate value is incorporated in the specification as if it were individually recited herein. All methods described herein can be performed in any suitable order unless otherwise indicated herein or otherwise clearly contradicted by context. The use of any and all examples, or representative language (e.g., "such as"), provided herein, is intended merely to better illuminate the application and does not pose a limitation on the scope of the application unless otherwise claimed. No language in the specification should be construed as indicating any non-claimed element as essential to the practice of the application.

[0099] Representative embodiments of the present application are described herein with reference to the accompanying drawings. While the application is amenable to variations defined by a reasonable application of the knowledge in the art, one of ordinary skill in the art will appreciate that changes can be made to the embodiments described that fall within the scope of the application. Those skilled in the art will appreciate that the application described herein is susceptible to variations from the embodiments described. It is expected that one of ordinary skill, notwithstanding possibly significant effort expended in making and investigating this application, will be capable of reproducing such variations without undue effort. Accordingly, the appended claims as filed and as they can be amended are intended to embrace all such variations. Moreover, the present application encompasses any combination of the above-described elements in all possible variations thereof unless otherwise explicitly stated or limited by context.

Claims

1. A cooking system for cooking food, the cooking system comprising: a housing defining a hollow chamber configured to receive a food container, the housing having an upper portion defining an opening to the hollow chamber; the food container having a hollow container interior and being positionable within the hollow chamber, wherein when the food container is mounted within the hollow chamber, an end of the food container extends above the upper portion of the housing; an insert positionable in the hollow container interior; an air diffusion structure disposed at a bottom of the insert; a controller configured to operate the cooking system in a plurality of modes including a pressure cooking mode, a convection cooking mode, and a combined cooking mode, wherein in the pressure cooking mode, the cooking system is operable at a pressure of at least 40 kPA, in the convection cooking mode, a fan is operable to circulate air through the food container, and in the combined cooking mode, the cooking system is operable continuously in the pressure cooking mode and the convection cooking mode; a first lid attachable to the housing and movable between a first position covering the upper portion of the housing and the opening to the hollow chamber when the food container is mounted within the hollow chamber and a second position in which the first lid does not cover the opening to the hollow chamber, the first lid configured for the convection cooking mode or a convection cooking portion of the combined cooking mode; a second lid attachable to the housing and movable between a first position covering the upper portion of the housing and the opening to the hollow chamber when the food container is mounted within the hollow chamber and a second position in which the second lid does not cover the opening to the hollow chamber, the second lid configured for the pressure cooking mode or a pressure cooking portion of the combined cooking mode, the second lid further configured to seal against and around the end of the food container when the food container is mounted within the hollow chamber and the cooking system is operating in the pressure cooking mode or the pressure cooking portion of the combined cooking mode, thereby sealing the container interior; and at least one first heating element disposed near a base of the housing or a side of the housing; the at least one first heating element configured to initiate operation of the at least one first heating element in the pressure cooking mode or the pressure cooking portion of the combined cooking mode; at least one second heating element disposed in the first lid; the at least one second heating element configured to initiate operation of the at least one second heating element in the convection cooking mode or the convection cooking portion of the combined cooking mode; wherein in the combined cooking mode, the second lid is attached to the cooking system to initiate operation of the at least one first heating element in the pressure cooking portion of the combined cooking mode. Upon completion of the pressure cooking portion of the combination cooking mode, the first lid replaces the second lid to initiate operation of the at least one second heating element under the convection cooking portion of the combination cooking mode.

2. The cooking system of claim 1, wherein when the first lid or the second lid is in the first position, the first lid or the second lid abuts the housing around an entire upper surface of the housing.

3. The cooking system of claim 1, wherein the housing is configured to surround the food container around an entirety of at least a portion of the food container when the food container is received within the hollow chamber.

4. The cooking system of claim 1, wherein, When the insert is installed inside the hollow container interior and the food container is installed within the hollow chamber, the food container extends above an upper portion of the insert.

5. The cooking system of claim 1, wherein the first lid or the second lid is movably attached to the housing, wherein when in the second position, the first lid or the second lid is spaced apart from the opening to the hollow chamber.

6. A cooking system for cooking food, the cooking system comprising: a housing defining a hollow chamber configured to receive a food container, the housing having an upper portion defining an opening to the hollow chamber; the food container having a hollow container interior and positionable within the hollow chamber, wherein a lower surface of the food container is a domed surface; an insert positionable in the hollow container interior; an air diffusing structure disposed at a bottom of the insert; a controller configured to operate the cooking system in a plurality of modes including a pressure cooking mode, a convection cooking mode, and a combination cooking mode, wherein in the pressure cooking mode, the cooking system is operable at a pressure of at least 40 kPA, in the convection cooking mode, a fan is operable to circulate air through the food container, and in the combination cooking mode, the cooking system is operable continuously in the pressure cooking mode and the convection cooking mode; a first lid attachable to the housing and movable between a first position covering the upper portion of the housing and the opening to the hollow chamber when the food container is installed within the hollow chamber and a second position in which the first lid does not cover the opening to the hollow chamber, the first lid configured for the convection cooking mode or a convection cooking portion of the combination cooking mode; a second lid attachable to the housing and movable between a first position covering the upper portion of the housing and the opening to the hollow chamber when the food container is installed within the hollow chamber and a second position in which the second lid does not cover the opening to the hollow chamber, the second lid configured for the pressure cooking mode or a pressure cooking portion of the combination cooking mode. a second lid attachable to the housing and movable between a first position covering the upper portion of the housing and the opening to the hollow chamber when the food container is installed within the hollow chamber and a second position in which the second lid does not cover the opening to the hollow chamber, the second lid being configured for the pressure cooking mode or a pressure cooking part of the combined cooking mode; the second lid being further configured to seal against and around an end portion of the food container when the food container is installed within the hollow chamber and the cooking system is operated in the pressure cooking mode or the pressure cooking part of the combined cooking mode, thereby sealing the container interior; and at least one first heating element disposed in proximity to a base of the housing or a side of the housing; the at least one first heating element being configured to initiate operation of the at least one first heating element in the pressure cooking mode or the pressure cooking part of the combined cooking mode; at least one second heating element disposed in the first lid; the at least one second heating element being configured to initiate operation of the at least one second heating element in the convection cooking mode or the convection cooking part of the combined cooking mode; wherein in the combined cooking mode, the second lid is attached to the cooking system to initiate operation of the at least one first heating element in the pressure cooking part of the combined cooking mode; upon completion of the pressure cooking part of the combined cooking mode, the first lid replaces the second lid to initiate operation of the at least one second heating element in the convection cooking part of the combined cooking mode.

7. The cooking system of claim 6, wherein the air diffusion structure supports the insert on the lower surface of the food container.

8. The cooking system of claim 6, wherein the air diffusion structure includes a downward facing surface shaped to conform to the dome surface of the food container.

9. The cooking system of claim 6, wherein the lower surface that is the dome surface is an upward facing surface that curves upward in a direction of an upper opening of the food container.

10. The cooking system of claim 6, wherein a curved portion defining the dome surface extends across the entire lower surface of the food container.

Images