27 results about "Proximate" patented technology

An artificial bait selectively configurable in a first configuration or a second configuration is provided. In the first configuration, a hook may be positioned and located proximate to an upper side of the artificial bait. In the second configuration, a hook may be positioned and located proximate to a lower side of the artificial bait. The artificial bait may include a body sized and shaped to resemble a natural food source for fish. In addition, a guide may be positioned and located in the body. In the first configuration, fishing line may extend through the guide to an upper side of the body. However, in the second configuration, the fishing line may extend through the body and the guide to a lower side of the body. Thus, a hook may be selectively coupled with the fishing line proximate to the upper side or the lower side of the body.

A removable collection tray for a beverage maker is provided. The removable collection tray is configured for use with a frozen beverage maker having a housing and a vaporizer disposed within the housing. The collection tray includes a collection chamber for receiving the liquid and a handle for removing the tray from the housing. The collection chamber is configured to be inserted into a slot in the housing proximate the evaporator. When inserted into the slot, the collection chamber is vertically spaced from the bottom side of the housing. The present disclosure provides a way for a user to remove condensate and other overflow liquids from a container, which reduces cleaning issues and increases ease of use.

A cooking appliance includes a cooktop having a first burner and a second burner, a control knob assembly having a first control knob to control the first burner and a second control knob to control the second burner, a display assembly provided within the cooktop proximate the first burner, an air handler attached to the cooktop proximate the second burner, the air handler being in fluid communication with the display assembly, and a controller operably connected with the cooktop, the control knob assembly, the display assembly, and the air handler, the controller being configured to selectively operate the air handler based on an operational state of the first control knob.

The invention relates to a foldable, disposable food or beverage container (2). The invention relates to a container (1) comprising: a housing (4) comprising: a first end (6) comprising a top portion (8) defining an outlet (10); a second end (12) opposite the first end, the second end comprising a bottom portion (14); and a side portion (16a), b, the side portion extending from the first end to the second end; wherein a cavity for accommodating food or beverage is formed among the first end part, the second end part and the side part of the shell; the cavity is in fluid communication with the outlet; a longitudinal axis is defined between the first end part and the second end part of the shell; the container is switchable between two configurations: a first folded configuration at which one end or side portion of the housing is located at or proximate to a corresponding opposing end or opposing side portion, and a second folded configuration at which one end or side portion of the housing is located at or proximate to a corresponding opposing end or opposing side portion; a second expanded configuration at which one end or side portion of the housing is spaced from a corresponding opposing end or opposing side portion, thereby forming the cavity; the shell is completely made of paper. The entire container is suitable for domestic compost processing and / or is biodegradable.

A vacuum container assembly for storage of food includes a container, which comprises glass material, and a cover, which is sized complementarily to an open top of the container, through which food can be added to the container. The cover closes the open top upon positioning of the cover on an upper edge of a perimeter wall of the container with a gasket of the cover engaging the perimeter wall. The gasket is attached to a lower surface of a metal plate of the cover and extends circumferentially around the metal plate proximate to its perimeter edge. A valve, which is attached to and which extends through the metal plate, selectively allows passage of air through the metal plate. The valve fluidly couples the container to a vacuum generator to generate a partial pressure within the container, thereby sealingly engaging the gasket to the perimeter wall.

A ventilation system for a cooking appliance includes a cooktop with at least one burner and a ventilation source including a suction fan disposed proximate the cooktop. At least one Time-of-Flight ( "ToF" ) system includes an illumination source configured to project a light onto the cooktop and an imager module that captures image data of the light signal reflected from the cooktop. A control system is configured to compute the image data of the light signal reflected from the cooktop to analyze a signal ratio from the reflected light captured by the imager module of the ToF system to determine a presence of at least one of smoke, steam, or a mixture of smoke and steam, and generate a signal to turn on the suction fan of the ventilation source in response to determining the presence of the smoke, steam, or a mixture of smoke and steam.

A cooktop appliance (10) includes at least one burner (12) and a temperature detection assembly (14) for measuring a temperature proximate the at least one burner (12). The temperature detection assembly (14) includes a temperature sensor (16), a spring (18) that extends from a base (20) to a distal end (22) defining a pocket (24), and a ball element (26). The ball element (26) that includes a rounded shape is at least partially located in the pocket (24) and floats relative to the pocket (24), and the temperature sensor (16) is coupled to the ball element (26).

A ventilation system for a cooking appliance includes a cooktop with at least one burner and a ventilation source including a suction fan disposed proximate the cooktop. At least one Time-of-Flight ( "ToF" ) system includes an illumination source configured to project a light onto the cooktop and an imager module that captures image data of the light signal reflected from the cooktop. A control system is configured to compute the image data of the light signal reflected from the cooktop to analyze a signal ratio from the reflected light captured by the imager module of the ToF system to determine a presence of at least one of smoke, steam, or a mixture of smoke and steam, and generate a signal to turn on the suction fan of the ventilation source in response to determining the presence of the smoke, steam, or a mixture of smoke and steam.

A grill plate includes a body having a top surface for supporting food, a grease trap associated with said body, a cavity defined by said grease trap, and an opening to said cavity disposed proximate said top surface.

A multi-tier rack assembly for use in an oven including a cooking chamber, a convective heating system configured to provide heated air into the cooking chamber, and a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber may include a bottom tier rack and a top tier rack. The bottom tier rack may be removable / insertable relative to the cooking chamber to be supported at a bottom wall of the cooking chamber. The bottom tier rack may include a first frame including a plurality of first frame members that surround a first grate structure. The top tier rack may be removable / insertable to be supported by the bottom tier rack. The top tier rack may include a second frame including a plurality of second frame members that surround a second grate structure. Each of the bottom tier rack and the top tier rack may define a lateral gap proximate to sidewalls of the cooking chamber and a rear gap proximate to a back wall of the cooking chamber to permit, along with the first and second grate structures, airflow vertically through, along sides, and along a back of the bottom and top tier racks, respectively.

A system for measuring a temperature of a food in an oven includes an energy emitting antenna positioned in the oven proximate an oven cavity and a battery-free sensor probe configured to be inserted into the food in the oven cavity. The energy emitting antenna sends a plurality of first signals at a same frequency that are phase shifted relative to each other. The battery-free sensor probe has a sensor probe antenna harvesting energy transmitted from the energy emitting antenna and transmitting a plurality of second signals back to the energy emitting antenna. The first signals are steered by the phase shifting to ensure that the first signals are received by the sensor probe antenna.

A ventilation system for a cooking appliance includes a cooktop with at least one burner. A suction fan is disposed proximate the cooktop, and a routing path is in fluid communication with the suction fan that routes steam, smoke, or other particulates away from the cooktop. A filter is disposed along the routing path to filtrate the steam, smoke, or other particulates. A sensor is configured to determine a presence and quantity of the steam, smoke, or other particulates. A control system is configured to accumulate the quantity of steam, smoke, or other particulates over a period of time associated with the suction fan being energized. The control system is further configured to compare the accumulated quantity to at least one predetermined threshold, and generate a notification associated with an operational state of the filter.

The invention discloses a flavor and fragrance compounding method based on a taste feature fusion algorithm, which comprises the following steps: (1) carrying out electronic tongue evaluation on flavors and fragrances, and establishing a taste evaluation method; (2) obtaining a taste feature matrix; (3) calculating the similarity of the taste features based on a correlation analysis method, and screening out fragrance raw materials having high correlation with the target essence; (4) obtaining a taste feature matrix of the high-correlation aromatic raw material under different concentration gradient conditions; (5) establishing an interpolation model of the concentration-taste value of the high-correlation aroma raw material; and (6) constructing an Euclidean distance function and carrying out minimum search in a continuous concentration interval to obtain the optimal concentration of the high-correlation aroma raw material closest to the taste sense of the target essence. The method is objective, scientific and rapid.

The application discloses a soybean protein gelation multi-step prediction method based on ultrasound. The ultrasound waveform of the gelation process is organized into a time sequence, and a sequence-to-sequence neural network model based on an attention mechanism is combined. The original waveform of all sampling points is adaptively weighted through a gated attention mechanism, the encoder hidden state is aggregated through an additive attention mechanism with a linear proximate bias, and information is dynamically retrieved from the encoding history for each future prediction step through a scaled dot-product cross-attention mechanism. The model outputs the gelation degree prediction value of the next 5 time steps through self-recurrence, and the gelation endpoint is determined in advance accordingly. Under leave-one-out cross-validation, the overall average accuracy of the method to the unseen gelation conditions reaches 95.72%, and the average absolute percentage error in short-term prediction in the later stage of gelation is as low as 1.02%, which provides intelligent technical support for real-time tracking and early prediction of the gelation endpoint in the industrial production of bean products.

An oil receiving system includes a housing proximate to a vat and a fluid connection disposed in either the side wall or the bottom wall, the fluid connection vertically disposed below a top edge of the front wall and a system to remove the contents within the housing through the fluid connection. The housing is connected to a cooking vat by a transition between the outer edge of the vat and the front wall of the housing, the transition extends at an upwardly extending orientation from the outer edge of the vat to the front wall of the housing, wherein a conveyor extends along the transition, the conveyor has a first portion that moves along the transition from over the outer edge of the vat and toward and over the front wall of the housing, and a second portion that moves along the transition from over the front wall of the housing and toward and over the outer edge of the vat.

A method of pairing a user device with a food prep label printer may provide two or more printers, each of the two or more printers, each of the two or more printers located at a geographic location corresponding to a restaurant. When a user device is at the geographic location of the restaurant, a user is prompted to locate the user device proximate to one of the two or more printers corresponding to the restaurant. Two or more printers on the user device to determine the one of the two or more printers that are proximate to the user device may be wirelessly sampled. The user device may be paired to the one of the two or more printers proximate to the user device. Food label data may be received on the one of the two or more printers that is proximate to the user device.

The invention relates to a Y-shaped pipe hook system. An artificial bait is provided that is selectively configurable in a first configuration or a second configuration. In the first configuration, the hook may be positioned and disposed proximate an upper side of the artificial bait. In the second configuration, the hook may be positioned and disposed proximate the underside of the artificial bait. The artificial bait may include a body sized and shaped to resemble a natural food source of fish. Further, a guide may be positioned and disposed in the body. In the first configuration, the fishing line may extend through the guide to an upper side of the body. However, in the second configuration, the fishing line may extend through the body and the guide to the underside of the body. Accordingly, the hook may be selectively coupled with the fishing line near an upper side or a lower side of the body.

A computer-implemented method for food safety mapping. The method includes acquiring, via a wireless receiver, an encoded unique identifier from a label positioned proximate to a food item. The encoded unique identifier is saved in a food item record of a database. Current food temperature data for the food item is acquired via a temperature sensor and saved in the food item record.

In general, cooking devices having at least one electric heating element and that are configured to cook various foods, including pizza, are provided. In some embodiments, the cooking device can include a housing having a base, a movable door coupled to the base that together define an interior cooking chamber. A cooking surface, such as a cooking stone, can be disposed proximate a heating element within the cooking chamber such that food, such as a pizza, can be placed on top of the cooking stone when inserted into the interior chamber. The heating element can be in operable communication with a controller configured to adjust the amount of heat supplied by the heating element to the interior chamber to optimize the cooking of a food, such as pizza, placed inside the interior chamber.

Scales for use with cooking appliances such as pressure cookers, and associated systems and methods, are disclosed herein. In several implementations, a scale includes load cells configured to detect a weight of a cooking appliance placed on the scale and any food therein. The scale can further include temperature sensors positioned proximate to corresponding ones of the load cells and configured to detect the temperature proximate to each of the load cells. A processor within or external to the scale is communicatively coupled to the load cells and the temperature sensors, and is configured to determine the weight of the cooking appliance and food based at least in part on the detected weights and the detected temperatures.

An eating utensil fabricated of a paperboard-like material, comprising a first elongated planar portion having first and second generally parallel sides, a third side shorter than the first and second sides and generally perpendicular to the first and second sides, and a fourth side opposite the third side; and a second elongated planar portion having first and second sides generally aligned with the first and second sides of the first portion, a third side aligned with the third side of the first portion along a single shared fold connecting the first and second portions, and a slit proximate a fourth side into which the fourth side of the first portion fits; whereby the combination of the single shared fold and the fourth side of the first portion fitting into the slit serves to keep the first and second portions held flat together during transport of the utensil.

A securing system for securing a garbage disposer and a method of assembling the same, and a food garbage disposer system. The securing system includes a first flange member including first and second end portions and a tubular structure, a securing flange member having an inner edge at least partially defining an aperture, the aperture and the tubular structure both extending along a first axis when the first portion of the tubular structure is received within the aperture, the tubular structure including a plurality of first protrusions, the securing flange member including a plurality of lugs proximate or along the inner edge, each of the lugs including respective first and second end portions and respective first and second raised features positioned at or proximate the end portions, respectively, the securing flange member being secured relative to the first flange member when the respective lugs are aligned with the respective first protrusions and when the tubular structure is positioned in the aperture along the first axis far enough such that the respective tips of the respective lugs are positioned between the respective first protrusions and the first end portion of the first flange member.

A food containment assembly includes a first cup with a first sealing flange and a second cup with a second sealing flange. The second cup is separate from and disposed adjacent to the first cup. A seal sheet is adhered to the first sealing flange and the second sealing flange, and the seal sheet forms a hinge to allow rotation of the second cup with respect to the first cup. The seal sheet includes a first slit disposed proximate the hinge and a second slit proximate the hinge, wherein tearing the seal sheet along the first slit allows access to contents of the first cup and tearing the seal sheet along the second slit allows access to contents of the second cup and the hinge remains intact.

An elevated rack device for preparing food includes a base to which a plurality of uprights is attached. Each upright extends substantially perpendicularly from the base proximate to a first end of the base. A rack is attached to the plurality of uprights distal from the base and extends substantially colinearly with the base toward a second end of the base. A food item can be positioned on a top of the rack with surfaces of the food item being substantially accessible to a user and the food item being slidable from the rack.

Described herein are self-contained food preparation apparatuses for storing and cooking food items as well as methods of operating such self-contained food preparation apparatuses. In some examples, an self-contained food preparation apparatus comprises a storage unit, a delivery unit, and a cooking unit. The storage unit may be equipped with a refrigeration unit and a container delivery opening. The delivery unit is aligned with this opening and configured to load a set amount of food items into each food compartment of the cooking unit. The cooking unit moves its food compartments through a cooking tank (e.g., filled with a cooking liquid and heated using a set of heating elements) and into a cooked food receiver. The storage unit or, more specifically, its uncooked food container unit is positioned proximate (e.g., within 200 millimeters) to the cooking tank thereby reducing the transporting time relative to the cooking time.