Steaming oven

Abstract

The present invention provides an apparatus and method for cooking food in a pressurized steam oven, wherein the food is steam cooked in a first stage and grilled in a next stage. The method automatically identifies the time of the first stage (slow) cooking and the time of the second stage (fast) cooking based on the type, size, temperature and 3d image of the food. The slow cooking stops when the food reaches the critical temperature by an amount determined by various parameters and then starts the quick cooking of frying and baking. The slow cooking method may be a pressurized steam cooking method. The method automatically reduces the time of slow cooking so that the internal temperature of the food does not prematurely reach the critical temperature. The method helps to avoid overcooking of food during the grilling phase.

Description

CROSS-REFERENCE TO RELATED APPLICATIONS

[0001] This application claims priority to U.S. Provisional Patent Application No. 63 / 437,069, entitled “Steaming Oven,” filed on January 4, 2023, and U.S. Provisional Patent Application No. 63 / 454,768, entitled “Steaming Oven,” filed on March 27, 2023. The contents of these U.S. Provisional Patent Applications are incorporated herein by reference in their entirety for all purposes. STATEMENT REGARDING FEDERALLY SPONSORED RESEARCH OR DEVELOPMENT

[0002] not applicable Names of the parties to the joint research agreement

[0003] not applicable Incorporation by reference of material submitted as a text file on a zip disk or through the Office Electronic Filing System (EFS-WEB)

[0004] not applicable Statement regarding prior disclosures by the inventor or co-inventors

[0005] not applicable Background of the Invention Technical Field

[0006] The present disclosure generally relates to the field of cooking food (e.g., meat and vegetables) faster and more efficiently. More specifically, the present disclosure relates to a method and apparatus for cooking food in a pressurized steam oven, wherein the food is steam-cooked in a first stage and seared in a second stage. The present disclosure also relates to the field of cooking appliances, and more particularly to a steam oven control method and apparatus, cooking equipment, and a combined steam cooking and searing appliance. Background Art

[0007] Smart appliances like steam ovens and toaster ovens make life more convenient by offering a range of features. However, these appliances often have different settings for different brands and models, making it difficult for inexperienced users to correctly set the heating mode, temperature, and time for specific ingredients. Even those with some experience can find adjusting the settings for different types of food challenging. To produce delicious food, it is important for users to understand the various heating modes, temperatures, and times for their specific oven and the food they are cooking. However, this can be complex, especially for those with limited cooking experience. If the parameters are set incorrectly, it can result in undercooked or overcooked food that must be discarded, resulting in food and energy waste. Improperly cooked food can also be a safety hazard, as undercooked food may contain harmful bacteria, while overcooked food may burn and potentially cause harm. It is important that users carefully set the appropriate parameters and monitor the cooking process to ensure their food is cooked safely and properly.

[0008] While some ovens claim to determine whether food is cooked properly, this determination is based solely on the food's exterior surface. This can lead to inaccurate judgments and a poor user experience. For example, the surface of food may appear cooked, but the interior may still be raw. This can be a safety hazard, as undercooked food can harbor harmful bacteria, and it can also be frustrating for users who may have to discard the food and start over. To ensure food is cooked properly, it's important that the oven can identify ingredients and accurately assess the food's internal temperature during cooking, not just the surface.

[0009] Some methods use image recognition technology to identify ingredient types and automatically cook. However, these methods are limited in that they simply identify the ingredients and start cooking, resulting in a poor automated cooking experience for users. To improve the automated cooking experience, it would be beneficial for the oven to not only identify the type of food but also adjust cooking parameters based on specific characteristics of the food, such as its size, shape, and desired doneness. This would allow for more precise and personalized cooking, leading to a better overall user experience.

[0010] In the past, methods and apparatus have used compressed air (preheated or not) to achieve browning and surface texture on cooked meat, and attempts have been made to control the relative humidity within ovens or pressure vessels. However, these known pressure cooking processes using high-pressure steam tend to produce meat that looks and tastes poached rather than grilled. This is undesirable for those who prefer the taste and appearance of grilled meat. To achieve a grilled flavor and texture, additional cooking methods or techniques may be necessary once the high-pressure steam cooking step is complete.

[0011] Another problem with using high-pressure steam to cook food is that it can easily lead to overcooking, especially for thin slices of meat such as fish and chicken. In a restaurant setting, it is possible to use a very hot oven to quickly sear the meat, which saves energy and reduces cooking time. However, this is not always possible at home, where the slices of meat may be thinner and more delicate. Therefore, when cooking meat at home, it may be difficult to achieve the desired balance of juiciness and crispness. In order to obtain a perfectly cooked piece of meat that is juicy on the inside and crispy on the outside, it may be necessary to control the timing of the cooking steps to better suit the type and thickness of the food being cooked.

[0012] Therefore, there is a need for an improved cooking device and cooking process by providing more precise and even distribution of heat and greater control over the cooking environment.

[0013] Therefore, one object of the present invention is to provide a cooking device that cooks food (e.g., meat and vegetables) faster and more efficiently by generating a mixture of compressed air and superheated steam. Furthermore, the present invention relates to a method and apparatus for cooking food in a pressurized steam oven cavity, wherein the food is steam-cooked in a first stage and seared in a second stage. The present invention can improve the cooking process by providing more precise and evenly distributed heat and greater control over the cooking environment. It can also be more energy-efficient and easier to use than traditional cooking methods. Summary of the Invention

[0014] The following summary is provided to introduce some concepts in a simplified form that are further described below in the detailed description. This summary is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used to limit the scope of the claimed subject matter.

[0015] The present invention relates to cooking food, such as meat and vegetables, faster and more efficiently. More specifically, the present invention relates to a method and apparatus for cooking food in a pressurized steam oven, in which the food is steam-cooked in a first stage and seared in a next stage. An object of the present invention is to provide a faster and more efficient method for cooking food while maintaining a high product yield. Furthermore, the present invention can help evenly cook and brown food in a single cycle.

[0016] In a preferred embodiment of the present invention, an apparatus and method for cooking food are disclosed. The food is steam-cooked in a first stage and seared in a next stage. The method automatically identifies the time for the first (slow) cooking stage and the second (fast) cooking stage based on the type, size, temperature, and 3D image of the food. In another embodiment of the present invention, the method automatically identifies the time for the first (slow) cooking stage and the second (fast) cooking stage based on the type, size, and internal temperature of the food. The slow cooking stage is stopped a certain amount before the food reaches a critical temperature, as determined by various parameters, and then the fast cooking stage of searing begins. The slow cooking method may be a pressurized steam cooking method. The method automatically reduces the slow cooking time so that the internal temperature of the food does not reach the critical temperature prematurely. This method thus helps prevent overcooking of the food during the searing stage.

[0017] In an optional embodiment of the present invention, a camera within the cooking device can identify food, such as beef, chicken, fish, etc., placed in the cooking chamber. The cooking device can download the properties of the food from a database available on a computing device, a user's mobile device, etc. Based on the properties of the food, the cooking device determines a first portion of the cooking time and reduces this time so that when frying or grilling is performed in the next cooking stage, the critical temperature is reached but not exceeded, and the food is not overcooked. In various embodiments of the present invention, a 3D scanning device located inside or outside the cooking device can be used to create a 3D outline of the food. In another embodiment of the present invention, the 3D outline of the food can be created based on an image of the food taken by the user before the food is placed in the cooking chamber.

[0018] In another embodiment of the present invention, a thermometer within the cooking chamber of the cooking device continuously measures the internal temperature of the food. The rate of change of the food's internal temperature can be calculated based on the readings received from the thermometer. Based on the rate of change of the food's internal temperature during the first cooking period, the method can estimate an updated time for cooking the food in the first stage. The method can also predict the amount of time to be reduced for cooking the food in the first stage based on the rate of increase of the food's internal temperature during cooking. In some embodiments, the method can reduce other parameters during the first cooking period based on the rate of change of the food's internal temperature, such as temperature, pressure, or humidity. In another embodiment, other parameters such as, but not limited to, the initial temperature of the food, the current cooking temperature of the cooking device, and the cooking pressure within the cooking chamber of the cooking device can also be used to predict the amount of time to be reduced for cooking the food in the first stage. Furthermore, the method can reduce the first portion of the cooking time so that when searing is performed in the next cooking stage, the critical temperature is reached but not exceeded, and the food is not overcooked.

[0019] These and other features and advantages will become apparent upon reading the following detailed description and examining the accompanying drawings. It should be understood that the foregoing summary, the following detailed description and the accompanying drawings are only illustrative and are not limiting of the various aspects of the invention as claimed. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] Figure 1a is a perspective front view of an example cooking apparatus according to the present invention.

[0021] Figure 1b is a perspective side view of an example cooking apparatus according to the present invention.

[0022] Figure 2 An example networked system of cooking appliances according to some embodiments of the present invention is shown.

[0023] Figure 3 is a flowchart illustrating the operation of a cooking apparatus according to various embodiments.

[0024] Figure 4 is a flowchart illustrating the operation of a cooking apparatus according to various embodiments.

[0025] Figure 5a is a timing diagram according to a preferred embodiment of the present invention.

[0026] Figure 5b is a timing diagram according to an alternative embodiment of the present invention. DETAILED DESCRIPTION

[0027] The present invention relates to a method and apparatus for cooking food in a pressure steam oven, wherein the food is steam cooked in a first stage and seared in a next stage.

[0028] The detailed description provided below in conjunction with the accompanying drawings is intended as a description of examples and is not intended to represent the only form in which the examples may be constructed or used. This description sets forth the functions of the steps and step sequences used to construct and operate the examples. However, the same or equivalent functions and sequences may be implemented by different examples.

[0029] References to "one embodiment," "an embodiment," "an example embodiment," "one implementation," "an implementation," "an example," "an example," etc. indicate that the described embodiment, implementation, or example may include a particular feature, structure, or characteristic, but every embodiment, implementation, or example may not necessarily include the particular feature, structure, or characteristic. Moreover, such phrases are not necessarily referring to the same embodiment, implementation, or example. Furthermore, when particular features, structures, or characteristics are described in conjunction with an embodiment, implementation, or example, it should be understood that these features, structures, or characteristics may also be implemented in conjunction with other embodiments, implementations, or examples, whether or not explicitly described.

[0030] References to "application," "application program," and "software application" shall mean a computer program or group of programs designed for end-user use. These terms shall include stand-alone applications, thin-client applications, thick-client applications, web-based applications such as browsers, and other similar applications.

[0031] Numerous specific details are set forth in order to provide a thorough understanding of one or more embodiments of the described subject matter, but it is understood that these embodiments may be practiced without these specific details.

[0032] The various features of the present disclosure will now be described in more detail with reference to the accompanying drawings, wherein like reference numerals refer to like or corresponding elements throughout. The drawings and detailed description are not intended to limit the claimed subject matter to the particular forms described. On the contrary, the invention is intended to cover all modifications, equivalents, and alternatives falling within the spirit and scope of the claimed subject matter.

[0033] In a preferred embodiment of the present invention, food includes food products such as meat (e.g., bacon, pork chops, sausages, hamburger patties), poultry (e.g., whole turkey, chicken breasts, or chicken wings), seafood, vegetables (e.g., French fries, chili), convenience or snack foods (e.g., burritos), pizza, bread, cookies, and pastries. It will be understood by those skilled in the art that food products may include any variation of the above-mentioned foods marinated or soaked in oil or other substances.

[0034] Reverse searing is a two-step cooking technique that involves slowly cooking the food at a low temperature in the first step, followed by a short, high-temperature sear at the end of the cooking process in the second step. The result is a piece of food that is evenly cooked throughout and has a delicious, caramelized sear on the outside. However, a problem with existing reverse searing methods for cooking food is that the user needs to remove the food from the oven and check it with a thermometer to measure the internal temperature during the first, slow cooking step. This makes it difficult for the cook to accurately understand when to stop the slow cooking and start searing the food to prevent it from overcooking. If the initial low-temperature cooking is not completed evenly or accurately, the food may not achieve the proper sear or crispness. If the internal temperature reaches a critical temperature before the food enters the rapid cooking or searing stage, the food may be overcooked. Additionally, convection-based methods use high temperatures to heat the food from the outside until it is cooked from the inside. This can cause the juices in the food to evaporate and dry out. Therefore, it is important to closely monitor the cooking process and adjust the temperature and cooking time as needed to ensure the food is cooked to the desired doneness: juicy on the inside and crispy on the outside.

[0035] In some embodiments of the present invention, the first cooking method can be any suitable method, including, but not limited to, pressure cooking, roasting, baking, or sous vide. In a preferred embodiment, the first cooking step can be pressure steam cooking. Steam cooking and / or pressurized steam cooking can reduce the evaporation of juices from the food and also allow for faster cooking at lower temperatures due to the higher conductivity of steam. In some embodiments of the present invention, the next step in the reverse searing process can be any suitable method, including, but not limited to, frying, grilling, pan-frying, or convection, which are used to cook (sear) the food at very high temperatures and create a caramelized crust on the outside. In a preferred embodiment of the present invention, the second cooking method is a convection-based searing method, which uses hot air to cook the food from the outside. In another embodiment, the second cooking method can use infrared lamps to sear the food. Searing can be performed in a shorter amount of time to avoid overcooking the food.

[0036] In some embodiments of the present invention, more than two stages and more than two cooking methods may be used to cook food in an oven. It should also be understood that the multiple cooking steps may be performed in any suitable order without departing from the scope of the present invention. In some embodiments of the present invention, the first cooking method may be searing the food, and the second cooking method may be slow steam cooking the food. In this case, the time and parameters of the searing step may be adjusted based on the time and parameters of the slow cooking step so that the critical temperature of the food is reached after the second stage of slow cooking.

[0037] The critical temperature of food refers to the temperature at which the food is considered safe to cook or eat. The critical temperature of a food depends on the type of food and the desired degree of doneness. For example, the critical temperature of meat, such as chicken or beef, is generally around 165 degrees Fahrenheit (74 degrees Celsius). At this temperature, the meat is considered fully cooked and safe to eat. The critical temperatures of other types of food, such as vegetables, grains, and fish, may be different.

[0038] In a preferred embodiment of the present invention, the method automatically identifies the time for the first stage of slow cooking and the time for the second stage of rapid cooking based on one or more of the type, size, temperature, and one or more parameters (such as height or depth derived from a 3D image of the food). Slow cooking stops when the food reaches a critical temperature by an amount determined by various parameters. Next, rapid cooking by searing is initiated. In a preferred embodiment of the present invention, the slow cooking method can be a pressurized steam cooking method. In alternative embodiments, any suitable method mentioned above can be used for the slow cooking step. In a preferred embodiment of the present invention, the method automatically reduces the slow cooking time so that the internal temperature of the food does not reach the critical temperature too early. In this way, the method avoids overcooking the food during the rapid cooking searing step.

[0039] A 3D measurement system in a cooking device, including but not limited to a 3D camera, is configured to capture images of food in the cooking device. A processor is configured to process the images captured by the 3D measurement system to generate a 3D outline of the food. The 3D outline is a three-dimensional representation of the food, showing the relative distances of different parts of the food from the camera. The 3D outline of the food can be used to determine the point in the food that will take the longest to cook. The 3D measurement system can be mounted on the oven or can be a handheld device. The 3D measurement system can use various technologies, such as laser scanning, structured light, or time-of-flight measurement, to generate the 3D outline. The 3D measurement system can use any suitable method known in the art to capture images of the food and / or generate the 3D outline of the food. The 3D outline can be used to visualize the internal structure of the food and monitor the cooking process. In one embodiment, the 3D measurement system is integrated into the oven. A user can place the food in the oven, and the 3D measurement system will automatically capture images of the food and generate a 3D outline. In another embodiment, the 3D measurement system is a handheld device operated by a user, and the user can use the 3D measurement system to capture an image of the food before placing the food in the oven. In a preferred embodiment of the present invention, the 3D measurement system captures the image of the food before the cooking process begins. In another embodiment, a 3D outline of the food is generated before the cooking process begins.

[0040] According to another embodiment of the present invention, two or more 2D cameras can be used to generate a 3D outline of the food. In some embodiments, the two or more 2D cameras can be placed inside the cooking chamber so that the 2D cameras completely cover the food being cooked. The two or more 2D cameras can observe the food from multiple angles and determine the type, appearance, and state of the food being cooked. The two or more 2D cameras capture multiple images of the food from different perspectives. In some embodiments, one or more 2D cameras can be mounted on the door of the cooking device. In some embodiments, one or more 2D cameras can be mounted within the cooking chamber of the cooking device. According to a preferred embodiment of the present invention, any suitable algorithm can be used to create a 3D image of the food by combining multiple 2D images from different 2D cameras installed at various locations within the cooking device. In some embodiments of the present invention, the algorithm can match features between the images, triangulate the relative positions of the features in the images, and construct a 3D point cloud and mesh representation of the food being cooked in the cooking chamber of the cooking device. In some embodiments of the present invention, two or more 2D cameras may be placed perpendicular to each other, such that one or more cameras measure the width of a food item and one or more cameras measure the height of the food item. According to an example embodiment, one 2D camera may be placed on the top panel of the cooking device, and one or more 2D cameras may be placed on any side wall or door of the cooking device. All 2D cameras should focus on the interior of the cooking chamber of the cooking device.

[0041] exist Figure 1a , a cooking device 10 made in accordance with the present invention is disclosed. Cooking device 10 includes a chamber 15 for placing food to be cooked. According to one embodiment of the present invention, pressurized steam or hot air can be injected into cooking device 10, and the pressure within the chamber is regulated by an injector device 16. Injector device 16 includes a heating element 6, a water inlet 3 for drawing in a small amount of water, an air inlet conduit 1 controlled by a computer-controlled valve 2, a computer-controlled mixer valve 4, and an inlet 5 for external air. In a preferred embodiment of the present invention, steam is generated outside of chamber 15 and pumped within chamber 15, allowing steam to be injected at different temperatures as needed. Even very low-temperature steam, such as humid air, can be injected into the chamber.

[0042] In a preferred embodiment of the present invention, water passing through water inlet 3 falls onto heating element 6 within the chamber, generating steam. The steam then mixes with outside air supplied through air inlet 1, which is monitored by computer-controlled valve 2. Valve 2 intelligently determines the steam-air mixture ratio to produce the appropriate amount of humidity within cooking chamber 15 using a humidity control algorithm. Valve 2 also controls the temperature of the steam-air mixture by regulating the incoming air through air inlet 1. Temperature and humidity sensor 17 regularly measures the temperature and humidity of the steam and provides the readings to valve 2. In this way, valve 2 regulates and helps produce a steam-air mixture with the appropriate temperature and humidity. The generated steam is then injected into the cooking chamber by pump 7 through inlet 8. It should be understood that in some embodiments of the present invention, cooking chamber 15 may include a pressure sensor to monitor the pressure within the chamber and a humidity sensor to monitor the humidity within the chamber. Pump 7 can pump steam at a specific pressure and adjust the pressure within chamber 15 based on feedback provided by a pressure sensor located within chamber 15.

[0043] Figure 1bAnother perspective view of cooking device 10 is shown. When excessive pressure builds up in chamber 15, computer-controlled valve 13 releases steam and regulates the pressure within the chamber. In a preferred embodiment of the present invention, valve 13 is located at the rear of cooking device 10 to protect the user from potential harm if steam is released due to high pressure within the chamber or any mechanical failure of the valve. As food cooks within the cooking chamber, it increases the humidity within the chamber by releasing moisture. In a preferred embodiment of the present invention, pressure and humidity sensors regularly monitor the pressure and humidity within the chamber to account for the increase in humidity caused by juices released by the cooked food. A humidity control algorithm controls the cooking device and regulates pump 7 and valve 13 to generate the desired humidity and pressure within cooking chamber 15. If the humidity within the chamber is insufficient, pump 7 allows more air to enter. If the humidity or pressure within the chamber is too high, valve 13 releases the pressure.

[0044] In a preferred embodiment, the cooking device has the shape of a rectangular box. Figure 1a As shown in Figure 1b, gap-shaped steam release areas 9 are provided at the top, bottom, and rear of the cooking device 10, acting as heat exchangers. Fins 12 are provided on a large plate at the rear of the chamber to act as a heat sink, condensing the steam and releasing the heat quickly and safely.

[0045] The arrangement of steam release area 9 allows the released steam to diffuse over a larger area and be exhausted at a lower temperature. In a preferred embodiment of the present invention, insulation 18 is provided at the top and bottom of cooking device 10 to protect the user from burns. This helps the cooking device quickly release steam and switch from the first cooking mode to the second. In another embodiment of the present invention, an additional mechanical safety valve 11 is provided at the rear of the cooking chamber. If the pressure exceeds a critical pressure, safety valve 11 depressurizes the chamber to normal pressure, preventing any accidents.

[0046] In a preferred embodiment, when food is placed in the cooking chamber 15 of the cooking device 10, pressurized steam is rapidly introduced into the cooking chamber 15 of the cooking device 10 through the injector device 16. The pressurized steam is injected into the cooking chamber for a period of time t l , the time period t l Determined by the method used to pressure cook the food in the first stage, the appropriate pressure and temperature in the chamber are achieved very quickly. In a preferred embodiment of the invention, the pressure and steam moisture in the cooking chamber are maintained for a period of time t lThe temperature and humidity within the cooking chamber are controlled by temperature and humidity sensors located within the cooking chamber. The internal temperature of the food can be measured by any suitable temperature measuring device, including but not limited to a thermometer or infrared camera. This method stops the first stage of cooking before the internal temperature reaches a critical temperature. Cooking under pressure in the first stage significantly reduces the overall cooking time. Before switching to the second stage of cooking, searing, the pressure inside the cooking chamber should be released. Pump 7 blows hot air into the cooking chamber, pushing out any steam through mechanical valve 13. Valve 13 allows the steam to be released very quickly and safely through a steam release area located at the rear of the cooking chamber.

[0047] In a preferred embodiment of the present invention, the cooking device 10 includes a thermometer 19 to continuously measure the temperature of the food cooking in the cooking chamber. The thermometer 19 can provide dynamic feedback to adjust the temperature and pressure inside the cooking chamber in real time. In some embodiments of the present invention, the thermometer 19 can be adapted to be inserted into the food to be cooked by the cooking device 10.

[0048] Figure 2 is a networked system of cooking devices according to various embodiments. The computing device 101 can store food profiles of food. The computing device 101 can be accessed via a wide area network (WAN) 104 such as the Internet. The cooking device 102 can establish a network connection to the computing device 101. In some embodiments, the mobile device 103 can be connected to the cooking device 10 via a local area network or a peer-to-peer connection (e.g., Bluetooth) or an ad hoc network. In some embodiments, the connection to the cooking device 102 can be established by an access point, a router, the mobile device 103, or other network devices known to those of ordinary skill in the art. It should also be noted that Figure 4 The illustrated system or portions thereof can be provided on a variety of different devices. Some of these devices include servers, desktop computers, laptop computers, tablet computers, or other mobile devices such as PDAs, cell phones, smart phones, multimedia players, personal digital assistants, etc.

[0049] Figure 3 1 is a flow chart illustrating a method for cooking food in cooking device 10 according to various embodiments of the present invention. In step 301, an image of food is captured by an imaging device. In one embodiment of the present invention, the imaging device is a 3D measurement system. In some embodiments, the imaging device can be any suitable imaging device, including but not limited to a mobile phone, a tablet computer, a 2D camera, a 3D camera, a LIDAR, etc. A 3D outline or dimensional profile of the food is created by a program running on any computing device, including but not limited to the imaging device, computing device 101, cooking device 10 or 102, or any other device capable of computing. The dimensions of the food to be cooked are determined from the captured image or 3D outline of the food.

[0050] At step 302, a food profile for a food is identified from a database at a computing device. Based on the food profile for the food, initial operating parameters for the cooking device 10 for cooking the food are determined.

[0051] In step 303, operating parameters of the first cooking mode and the second cooking mode of the cooking device 10 may be adjusted. In some embodiments of the present invention, the first cooking mode may be slow cooking, pressure cooking with steam, or pressure cooking with hot air. In some embodiments of the present invention, the second cooking mode may be quick cooking, searing, convection, or the like. In some embodiments, the operating parameters may be cooking time, power, cooking temperature, or pressure within the cooking chamber.

[0052] In a primary embodiment of the present invention, the time of the first (slow) cooking period is reduced based on the 3D contour of the food, the cooking time in the second cooking period, and the cooking parameters in the second cooking period. In another embodiment of the present invention, in addition to the 3D contour of the food, the cooking time, and the cooking parameters, the time of the first (slow) cooking period can also be calculated using the initial temperature of the food. The initial temperature of the food can be determined using various methods, including but not limited to infrared sensors placed inside or outside the cooking chamber of the cooking device, thermometers placed inside or outside the cooking chamber of the cooking device, the 3D contour of the food, user input using an appropriate input device, etc. Cameras and sensors inside or outside the cooking chamber can identify the type of food, the size of the food, and the initial temperature of the food. The method calculates the total cooking period so that the internal temperature reaches a critical temperature based on the 3D contour of the food, the size of the food, and the initial temperature of the food. In a preferred embodiment of the present invention, the 3D contour of the food can be one or more parameters derived from a 3D image of the food.

[0053] Figure 44 is a flow chart illustrating a method for cooking food in a cooking device 10 according to an alternative embodiment of the present invention. At step 401, the initial temperature of the food is determined by a temperature measuring device, such as thermometer 19. In one embodiment of the present invention, a user can insert thermometer 19 into the food after placing the food in the cooking chamber for cooking. In some embodiments, the temperature measuring device can be permanently attached to the cooking chamber. In some embodiments, the temperature measuring device can be a removable component that can be easily removed and / or reattached to the cooking device 10 or one or more components of the cooking device. In some embodiments, the temperature measuring device can be a single-point thermometer that measures the internal temperature of the food. In some embodiments, the temperature measuring device can be a multi-point thermometer that measures the temperature at multiple points within the food. The thermometer 19 continuously measures the internal temperature of the food being cooked and sends the measured temperature readings to a control algorithm to adjust the cooking time for one or more cooking modes of the cooking device 10.

[0054] In step 402, based on the continuous reading of the internal temperature of the food, the rate of change of the internal temperature can be determined. The rate of change of the internal temperature of the food can help predict the time when the food reaches the critical temperature. In addition, the initial temperature of the food and the rate of change of the internal temperature of the food can predict the frying time of the food in the second cooking mode.

[0055] In step 403, based on the rate of change of the internal temperature of the food, operating parameters for a first cooking mode of the cooking device 10 can be predicted. In some embodiments of the present invention, operating parameters for a second cooking mode of the cooking device 10 can also be predicted. In some embodiments of the present invention, the first cooking mode can be slow cooking, pressure cooking using steam, or pressure cooking using hot air, and in some embodiments, the second cooking mode can be quick cooking, searing, convection, or the like. In some embodiments, the operating parameters can be cooking time, power, cooking temperature, or pressure within the cooking chamber.

[0056] In one embodiment of the present invention, the rate of change of the internal temperature of a food item can be used to predict parameter changes during a first cooking period. The rate of change of the internal temperature of the food item can be calculated based on readings received from a thermometer. The method can estimate an updated time for cooking the food item in the first stage based on the rate of change of the internal temperature of the food item during the first cooking period. The method can also predict the amount of time reduced for cooking the food item in the first stage based on the rate of increase of the internal temperature of the food item during cooking. In some embodiments of the present invention, at least one cooking period should be changed so that a critical temperature is not reached before cooking is complete. In some embodiments of the present invention, the cooking mode of the cooking device is changed from a first cooking mode to a second cooking mode so that the internal temperature of the food item reaches the critical temperature only after the cooking process is complete. The change in cooking mode is performed seamlessly, allowing the cooking device to provide perfectly cooked food after the cooking process is complete. In some embodiments, the time of the first (slow) cooking period is reduced based on the rate of change of the internal temperature of the food item, the searing time in the second cooking period, and the searing parameters in the second cooking period. In another embodiment of the present invention, in addition to the 3D outline of the food, time, and searing parameters, the initial temperature of the food can also be used to calculate the time of the first (slow) cooking period. The initial temperature of the food can be determined using various methods, including but not limited to infrared sensors placed inside or outside the cooking chamber of the cooking device, thermometers placed inside or outside the cooking chamber of the cooking device, user input using an appropriate input device, etc. Cameras and sensors inside or outside the cooking chamber can identify the type of food, the size of the food, and the initial temperature of the food. The method calculates the total cooking period so that the internal temperature reaches the critical temperature based on the rate of change of the internal temperature of the food, the size of the food, and the initial temperature of the food.

[0057] In another embodiment of the present invention, a further cooking period can be introduced before the first cooking period if the initial temperature of the food is below a certain threshold. The initial temperature of the food can be determined using various methods, including but not limited to infrared sensors placed inside or outside the cooking chamber of the cooking device, thermometers placed inside or outside the cooking chamber of the cooking device, 3D contours of the food, and the like. When the initial temperature of the food falls below the certain threshold, for example, when cooking food directly from a refrigerator, the method activates a defrost mode in the cooking device. In some embodiments of the present invention, low-temperature pressurized steam can be used for a certain period of time during the defrost mode. The cooking device operates in the defrost mode until the temperature of the food reaches a critical defrost temperature suitable for initiating slow cooking of the food. The duration of the defrost mode depends on the initial temperature of the food, the size of the food, and the 3D contours of the food. Based on the duration of the defrost mode, the method can calculate the temperature during the defrost mode, the pressure during the defrost mode, and the humidity percentage in the air during the defrost mode. In another embodiment of the present invention, the method can optimize parameters such as temperature, pressure, and humidity percentage during the defrost mode to determine an optimal defrost time for the food to reach the critical defrost temperature before the first (slow) cooking period.

[0058] Figure 5a FIG1 shows a timing diagram of cooking food in a cooking device 10 according to a preferred embodiment of the present invention. The time period 't' may represent the time for cooking the food. In a preferred embodiment of the present invention, 't' represents the time taken to cook the food so that the center of the food reaches its critical temperature. In other embodiments, the time 't' may represent the time taken to cook the food so that the center of the food reaches its critical temperature. ” Indicates the time it takes for other portions of the food to reach the critical temperature. In a primary embodiment of the present invention, time 't' can be calculated by modeling at least one of one or more food parameters (e.g., initial temperature of the food, rate of change of internal temperature of the food, type of food, conductivity of the food, and 3D shape of the food), or a food parameter (such as depth) derived from the 3D shape of the food measured using any suitable method known in the art. In an alternative embodiment of the present invention, time 't' can be determined by extrapolating time 't' from previously recorded readings in a table or database. The table or database stores time 't' readings calculated experimentally for various food sizes and types, conductivity of the food, food profile, initial temperature of the food, and cooking parameters. In another embodiment of the present invention, a user can provide the cooking parameters and critical temperature via any suitable input device, which can further affect the temperature during the first cooking period, the pressure during the first cooking period, and the cooking time of the first cooking period.

[0059] In a preferred embodiment of the present invention, the method of cooking food in the cooking device 10 divides the cooking period 't' into at least two parts. The first cooking time 't1' represents the time for cooking food in a first cooking mode through a first cooking process (e.g., a slow and / or low-temperature cooking mode using steam and / or pressurized steam), and the second cooking time 't2' represents the time for cooking food in a second cooking mode through a second cooking process (e.g., frying food at a high temperature). The method of cooking food in the cooking device 10 calculates, adjusts, and / or reduces the times t1 and t2 based on various factors. The method can calculate, adjust, and / or reduce times t1 and t2 so that the food reaches its critical temperature at or after the end of the second cooking process. In a preferred embodiment, the method can calculate, adjust, and / or reduce the duration t1 based on one or more of the 3D profile of the food, the rate of change of the internal temperature of the food during cooking, the type of food, the conductivity of the food, the distance between the center of the food and its outer surface, the time t2 of the second cooking mode, the cooking method used in the second cooking mode, and / or the expected increase in the temperature of the food in the second cooking mode. In an alternative embodiment, the method can calculate, adjust, and / or reduce the pressure and / or temperature of the first cooking process based on one or more of the 3D profile of the food, the rate of change of the internal temperature of the food during cooking, the type of food, the conductivity of the food, the distance between the center of the food and its outer surface, the time t2 of the second cooking mode, the cooking method used in the second cooking mode, and / or the expected increase in the temperature of the food in the second cooking mode. In other embodiments, any combination of cooking time t1, temperature, or pressure for the first cooking process can be calculated by the method based on one or more of the 3D profile of the food, the rate of change of the food's internal temperature during cooking, the type of food, the conductivity of the food, the distance between the center of the food and its outer surface, time t2 for the second cooking mode, the cooking method used in the second cooking mode, and / or the expected increase in the temperature of the food during the second cooking mode. The system can also use cooking parameters such as cooking temperature, cooking time, and pressure during the cooking process to determine time t1. Cooking parameters can also be used to determine the temperature during the first cooking period, the pressure during the first cooking period, and the cooking time for the first cooking period so that the food reaches its critical temperature after the end of the second cooking period t2.In some embodiments, the 3D outline of the food, the type of food, the conductivity of the food, and / or the distance of the center of the food from its outer surface can be determined based on the image of the food captured by the imaging system. The first cooking mode can be any suitable slow cooking method, including but not limited to pressure cooking, roasting, baking, or vacuum. In a preferred embodiment, the first cooking mode can be steam cooking and / or pressurized steam cooking. Steam cooking and / or pressurized steam cooking can reduce the evaporation of juice from the food and also allow for faster cooking at lower temperatures due to higher conductivity. The method can use any suitable means, including but not limited to a thermometer for measuring the internal temperature of the food during the cooking process.

[0060] In a preferred embodiment of the present invention, the method intelligently calculates, adjusts and / or reduces the time t1 of the slow cooking mode so that the internal temperature of the food does not reach the critical temperature during the slow cooking stage. The internal temperature of the food being cooked is continuously measured by a thermometer inserted into the food. The rate of change of the internal temperature of the food being cooked can be calculated based on the internal temperature readings received from the thermometer. The method can predict the time to stop cooking the food in the first mode (slow cooking) based on the determined rate of change of the internal temperature of the cooked food. The cooking mode of the cooking device is changed to the second cooking mode for a period of time t2, so that the internal temperature of the food reaches the critical temperature after the end of time t2, and perfectly cooked food is provided. The time t2 can also be determined by the rate of change of the internal temperature of the food.

[0061] Typically, cooked food is not consumed immediately after being taken out of the cooking device, and continues to cook after the cooking method of the cooking device ends. This additional cooking may cause the food to be overcooked when it is consumed. According to another embodiment of the present invention, the method of cooking food in the cooking device 10 divides the cooking period 't' into three parts. The first cooking time "tl" represents the time for cooking food in a first cooking mode through a first cooking process (for example, a slow and / or low temperature cooking mode using steam and / or pressurized steam), and the second cooking time "t2" represents the time for cooking food in a second cooking mode through a second cooking process (for example, frying food at a high temperature). The third time "t3" represents the time between the end of the second cooking process and the expected time when the user will start to consume the cooked food. In some embodiments, the user can input the time t3 in the cooking system using any suitable input device, including but not limited to an application on the user's mobile device, an input device provided on the cooking device, etc. In a preferred embodiment of the present invention, as Figure 5bAs shown in the time graph in , the method calculates, adjusts and / or reduces time t1 based on time t3 and one or more of the 3D profile of the food, the rate of change of the internal temperature of the food, the type of food, the conductivity of the food, the distance of the center of the food from its outer surface, time t2 for the second cooking mode, the cooking method used in the second cooking mode and / or the desired increase in the temperature of the food in the second cooking mode. In an alternative embodiment, t2 or the length of time for cooking the food in the second cooking mode can be manually adjusted by the user based on preference. The user can specify time t2 using any input device, including but not limited to an application on the user's mobile device, an input device provided on the cooking device, etc.

[0062] In an alternative embodiment, a camera within cooking device 10 can identify food, such as beef, chicken, fish, etc., placed within cooking chamber 15. The cooking device can download the food's attributes from a database available on a computing device, a user's mobile device, or the like. Based on the food's attributes, the cooking device determines a first portion of the cooking time and reduces that time so that, when searing is performed in the next cooking stage, the critical temperature is reached but not exceeded, and the food is not overcooked. In various embodiments of the present invention, a 3D scanning device provided within or outside the cooking device can be used to create a 3D outline of the food. In another embodiment of the present invention, the 3D outline of the food can be created based on an image of the food taken by the user before the food is placed in the cooking chamber.

[0063] In another embodiment of the present invention, a camera within the cooking device determines the identity of the food and further determines its conductivity. A temperature measurement device may be provided to measure the temperature at various points on the food within the cooking chamber 15. Based on the 3D profile, conductivity, and temperature information, the method determines when the food reaches its critical temperature and is perfectly cooked. The method divides the cooking time into at least two cooking stages: stopping the first cooking stage before the food reaches its critical temperature and initiating the second cooking stage, allowing the food to be cooked while searing in a second cooking mode. In alternative embodiments, the user can specify the desired searing type for the cooked food using any suitable means. The searing type may include the temperature of the second cooking / searing mode or the duration t2 of the second cooking / searing mode. In this embodiment, the method may calculate, adjust, and / or reduce time t1 based on one or more of the following: the cooking type, the temperature and / or duration of the second cooking / cooking mode, and optionally, the 3D outline of the food, the rate of change of the food's internal temperature, the type of food, the conductivity of the food, the distance from the center of the food to its outer surface, the cooking method used in the second cooking mode, and / or the expected increase in the temperature of the food during the second cooking mode. In another embodiment, the user may specify a desired doneness for the food being cooked. A primary way to specify the doneness of a food is to change the critical temperature via an input device. For example, the user may specify whether the food should be cooked raw, rare, or well-done. The user may input the doneness using any suitable means, including, but not limited to, an application on a mobile device, an input panel on the cooking device, and the like. In certain embodiments, the method may calculate or determine the critical temperature of the food based on the specified doneness. The method may also calculate or determine the time "t" required to cook the food based on the desired doneness. In some embodiments, the method may use a database (e.g., a remote database) that stores properties of different foods to calculate, identify, or determine the time t and / or critical temperature of the food.

[0064] This method specifically identifies the effects of searing on food and, accordingly, determines the time and temperature for slow cooking and searing. It should be understood that the slow cooking time is always less than the time it takes for the food to reach a critical temperature. In a preferred embodiment of the present invention, the method can utilize all inputs from the user and from various sensors of the cooking device and provide them as input to an algorithmic formula to determine the time and temperature for slow cooking and searing. In some embodiments of the present invention, the method can be implemented in the form of an algorithm. In some embodiments of the present invention, the formula can be a table of readings obtained through experimentation or one or more scientific equations.

[0065] In some embodiments of the present invention, the user can change the amount of searing through an application installed on their mobile device. The user can also change the temperature and duration of searing to the desired level of crispness. In other embodiments, the user can select predefined settings from the application. Based on the user selection, the method can change (increase or decrease) the amount of time for steam cooking and searing.

[0066] In a preferred embodiment of the present invention, the first stage cooking method may be pressure cooking the food at a low temperature, and the second stage cooking method may be searing the food at a high temperature. Cooking the food at a low temperature in the first stage for an extended period of time may overheat the cooking device, which may ultimately overcook the food during the second stage searing. To cool the cooking device after the first stage cooking, air, preferably cold air, may be introduced into the cooking device between the first and second stages of cooking. It should be understood that the transition of the cooking device from the first stage, low-temperature cooking, to the second stage, high-temperature cooking may take some time. To stop cooking the food during this period, in one embodiment, stationary cold air may be introduced into the cooking chamber of the cooking device, thereby forming an envelope around the food. In another embodiment, cold air may be continuously injected into the cooking chamber while the cooking device heats up for the second stage of cooking. When the cooking device reaches the desired searing temperature, the injection of cold air may be stopped, and one or more fans of the cooking device may be activated to create turbulent air flow and sear the food within the cooking chamber.

[0067] In some embodiments of the present invention, to reduce overall cooking time, the cooking chamber can be heated and prepared for the second cooking stage while the cooking device is operating in the first cooking stage. In an exemplary embodiment, cold or room temperature air can be injected into the cooking chamber without circulation while the food is cooking in the first stage. In another exemplary embodiment, cold air can be continuously pumped into the cooking chamber while the food is cooking in the first stage. Once the cooking chamber is hot enough for high-temperature cooking, the introduction of cold air into the cooking chamber can be stopped. In addition, one or more fans can be activated to cause the air to become turbulent and promote cooking of the food in the cooking chamber.

[0068] According to another embodiment of the present invention, total cooking time can be further reduced by using an inner metal container, for example, made of thin steel, within the main cooking chamber 15. The cooking chamber 15 of the cooking device can be designed so that the inner metal container can be positioned within it. A layer of insulation can be placed between the inner metal container and the cooking chamber. In a preferred embodiment of the present invention, the insulation between the cooking chamber 15 and the inner metal container can be made of a strong material capable of withstanding the pressure of the steam within the cooking device. Because the inner metal container is made of very thin steel, it heats up quickly and is ready for the second stage of cooking. One of the main advantages of this embodiment of the present invention is that it eliminates the need for oven preheating. Furthermore, the rapid heating of the inner metal container reduces the chance of overcooking the food during the second stage of cooking. In an exemplary embodiment, the inner metal container can be made of 1 / 4 mm thick steel, and the outer or main cooking chamber can be made of 3 mm thick steel. In a preferred embodiment, the outer chamber provides structural elements to the cooking device, allowing it to maintain the pressure or force of the steam within the oven on the inner container. Thus, the outer chamber provides structure to the cooking device, while the inner container provides rapid heating capabilities.

[0069] In an optional embodiment of the present invention, the cooking device may further include a pot to contain any suitable flavoring spices, such as cloves, basil, etc. The steam generated by the steam generating device may pass through the spice pot. In another embodiment, the water used to generate the steam may pass through the spice pot to produce flavored steam. When the flavored steam is injected into the cooking chamber, the steam circulates around the food. Through this steam-brining method, the food can be infused with a specific flavor selected by the user.

[0070] The specific processes or methods described herein may represent one or more of any number of processing strategies. Thus, the various operations shown and / or described may be performed in other orders, in parallel, or omitted from the sequence shown and / or described. Likewise, the order of the processes described above may be changed. Although the subject matter has been described using language specific to structural features and / or methodological acts, it should be understood that the subject matter defined in the appended claims is not necessarily limited to the specific features or acts described above. Rather, the specific features and acts described above are presented as example forms of implementing the claims.

Claims

1. A cooking method comprising: receiving food in a cooking chamber of a cooking appliance; capturing an image of the food; determining at least one of a type of the food and a 3D parameter of the food; cooking the food for at least two cooking periods; wherein the cooking phases may occur in any temporal order, and A parameter of one of the cooking periods is adjusted based on at least one of a 3D parameter of the food, a type of the food, and a cooking parameter of at least one other cooking period. 2 . The method of claim 1 , wherein the parameter of the first cooking period is at least one of a cooking temperature, a duration, or a pressure of the first cooking period. 3 . The method of claim 1 , wherein the parameter of the second cooking period is at least one of a temperature or a duration of the second cooking period. The method of claim 1 , wherein the first cooking period uses steam to cook the food. The method of claim 1 , wherein the first cooking period uses pressurized steam to cook the food.

6. The method of claim 1, wherein the second cooking period cooks the food using hot air circulated in a turbulent manner within the cooking chamber. 7 . The method of claim 1 , wherein parameters of the first cooking period are adjusted so that the internal temperature of the food does not reach a critical temperature during the first cooking period.

8. The method of claim 1, wherein the parameters of the first cooking period are adjusted based on a time period between the end of the second cooking period and a time when the food is consumed.

9. A cooking method comprising: receiving food in a cooking chamber of a cooking appliance; cooking the food for at least two cooking periods, wherein the cooking periods may occur in any temporal order; determining a rate of change of an internal temperature of the food during one of the cooking periods; as well as A parameter of one of the cooking periods is adjusted based on one or more of the rate of change of the internal temperature of the food during the first cooking period and a cooking parameter of at least one other cooking period.

10. The method of claim 9, wherein the parameters of the first cooking period are adjusted by controlling one or more heating elements of the cooking device based on the rate of change of the internal temperature of the food. The method of claim 9 , wherein the rate of change of the internal temperature is determined from temperature data received from a thermometer.

12. The method of claim 9, wherein the parameter of the first cooking period is at least one of a cooking temperature, a duration, or a pressure of the first cooking period.

13. The method of claim 9, wherein the parameter of the second cooking period is at least one of a temperature or a duration of the second cooking period.

14. The method of claim 9, wherein the first cooking period may cook the food using steam.

15. The method of claim 9, wherein the first cooking period may cook the food using pressurized steam.

16. The method of claim 9, wherein the second cooking period cooks the food using hot air circulated in a turbulent manner within the cooking chamber.

17. A method of cooking food in a cooking apparatus, comprising: determining an initial temperature of the food; determining whether the initial temperature of the food is below a threshold temperature; activating a defrost mode in the cooking device for a defrost period until the food reaches the threshold temperature; as well as When the food reaches the threshold temperature, a first cooking mode is initiated for a first cooking period.

18. The method of claim 17, wherein the first cooking period is initiated if the initial temperature of the food is equal to or greater than the threshold temperature.

19. A cooking device comprising: inner container; as well as an outer chamber providing structure for the cooking device; wherein the inner container is arranged in the outer cavity, The inner container is made of very thin metal so that it can be heated or cooled quickly between different stages of cooking or at the beginning of a cooking period.

20. A cooking method comprising: receiving food in a cooking chamber of a cooking appliance; capturing an image of the food; determining at least one of a type of the food and a 3D parameter of the food; Cooking the food for at least a first cooking period and a second cooking period, wherein the first cooking period is a low-temperature cooking period and the second cooking period is a high-temperature cooking period; as well as The parameters of the first cooking period are adjusted according to at least one of the 3D parameters of the food, the type of the food, and the cooking parameters of the second cooking period.

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