A flame effect device (18) for a flame simulator apparatus of an electric fire (10) is provided. The flame effect device (18) comprises a spindle (20) having a longitudinal axis which is in-use rotatable in a flame simulator apparatus; and a plurality of reflector supports (22a,22b,22c,22d,22e), each reflector support (22a,22b,22c,22d,22e) comprising: a reflector support body (32) having at least one reflector mounting portion (28) thereon and a mounting aperture (34) to engage the reflector support (22a,22b,22c,22d,22e) with the spindle (20); and at least one reflector (26) to reflect light from an associated light source (24), wherein the at least one reflector (26) is mounted to the at least one reflector mounting portion (28), the plurality of reflector supports (22a,22b,22c,22d,22e) being engageable with the spindle (20), each reflector support (22a,22b,22c,22d,22e) of the plurality of reflector supports (22a,22b,22c,22d,22e) being selectably positionable along the longitudinal axis of the spindle (20).

A cooking system is disclosed. The cooking system comprises a controller in communication with a heating apparatus and a user interface. The controller is configured to access a cooking model for a selected food. The cooking model comprises a first layer indicating a first heat absorption relationship and a second layer indicating a second heat absorption relationship. The controller is further configured to receive a first cooking parameter from the user interface for the first layer and a second cooking parameter from the user interface for the second layer. The controller may further calculate a heat exchange model based on the first heat absorption relationship and the second heat absorption relationship.

The present invention comprises a precision cooking oven that utilizes laser sheets to cook food, thus creating homogeneously heated and uniformly seared food bodies and surfaces. Laser sheets move back and forth evenly injecting heat into items being cooked. All food cold or hot areas can be eliminated since intersecting laser lines can be completely projected on and accommodate an item's exterior surfaces. Items with non-uniform cross-sections and properties can be cooked uniformly by controlling the exact amount of energy projected into differing sections of the food. The oven is also capable of cooking autonomously. Since laser sheets can be precisely controlled, cooking results can be very predictable once the boundary conditions for a thermal analysis are determined. The oven can detect the properties of the items to be cooked and thereafter compute the needed time and power to achieve the desired results stipulated by an oven operator.

The present invention comprises a precision cooking oven that utilizes laser sheets to cook food, thus creating homogeneously heated and uniformly seared food bodies and surfaces. Laser sheets move back and forth evenly injecting heat into items being cooked. All food cold or hot areas can be eliminated since intersecting laser lines can be completely projected on and accommodate an item's exterior surfaces. Items with non-uniform cross-sections and properties can be cooked uniformly by controlling the exact amount of energy projected into differing sections of the food. The oven is also capable of cooking autonomously. Since laser sheets can be precisely controlled, cooking results can be very predictable once the boundary conditions for a thermal analysis are determined. The oven can detect the properties of the items to be cooked and thereafter compute the needed time and power to achieve the desired results stipulated by an oven operator.

The present invention discloses a streamer type flame simulation device, which includes a casing, some cross-flow fans disposed inside the casing, a first streamer, a second streamer, a supplementary air-supplying device and a light source. The supplementary air-supplying device is arranged in the split joint area between the two cross-flow fans. In the present invention, since a supplementary air-supplying device is provided between two cross-flow fans for supplying air, the deficiency where air was unable to deliver at the space occupied by the drive motor of the cross-flow fans can be avoided. Various parts of the first streamer and the second streamer can be blown, thus preventing the flame from being cut off and enhancing the overall coordination, which greatly improves the viewing effect of the flame area.

A fitout article or article of equipment for a kitchen or laboratory is provided. The article has a lighting and separating element. The separating element in a region of the lighting element has light transmittance of at least 0.1% and less than 12%. The lighting element in the interior emits light that passes through the separating element and to the exterior. The separating element has a glass or glass-ceramic substrate having a CTE of 0 to 6 ppm/K and has a colour locus in the CIELAB colour space with the coordinates L* of 20 to 40, a* of −6 to 6 and b* of −6 to 6. D65 standard illuminant light, after passing through the separating element, is within a white region W1 determined in the chromaticity diagram CIExyY−2° by the following coordinates: TABLE-US-00001 White region W1 x y 0.27 0.21 0.22 0.25 0.32 0.37 0.45 0.45 0.47 0.34 0.36 0.29.

Examples of techniques for controlling a cooking apparatus based on weather and location information are disclosed. In one example implementation, a computer-implemented method includes receiving, by a processing device, a recipe for cooking a food item using a cooking apparatus, the recipe comprising a suggested cooking time and a suggested cooking temperature. The method further includes determining, by the processing device, a location associated with the cooking apparatus. The method further includes determining, by the processing device, weather conditions associated with the location. The method further includes analyzing, by the processing device, the recipe, based at least in part on the location and the weather conditions, to determine whether to adjust one or more of the suggested cooking time and the suggested cooking temperature. The method further includes controlling, by the processing device, the cooking apparatus, based at least in part on the analysis, to cook the food item.

A heating apparatus includes a housing, and a virtual heating module and a heating module installed inside the housing. The heating module includes at least two heating elements respectively installed on different sides of the housing, and each heating element is provided with a warm air vent facing a front side of the housing, and each heating element is in strip shape and configured at a corresponding side of the housing. The heating module is divided into several heating elements distributed at different positions of the virtual heating module to disperse the heat sources so as to increase the heating area, thereby making the user feel comfortable and warm.

An oven appliance is provided. In one aspect, the oven appliance includes a cabinet with a cooking chamber for receipt of food for cooking. The oven appliance further includes multiple fans disposed within a fan enclosure defined by a cover. A divider is positioned between the fans to separate the fan enclosure into a top region and a bottom region. A shroud defines a fan opening in which one of the fans is positioned and separates the top region into a suction region and an exhaust region. The fans generate an airflow pattern within the cooking chamber based on a selected convection cooking mode.

An oven appliance is provided. In one aspect, the oven appliance includes a cabinet with a cooking chamber for receipt of food for cooking. The oven appliance further includes multiple fans disposed within a fan enclosure defined by a cover. A divider is positioned between the fans to separate the fan enclosure into a top region and a bottom region. A shroud defines a fan opening in which one of the fans is positioned and separates the top region into a suction region and an exhaust region. The fans generate an airflow pattern within the cooking chamber based on a selected convection cooking mode.