The invention relates to an interface and control unit (27) for a cooking appliance, comprising: a control circuit (19) comprising a connection point (20) for connecting to a power circuit (18) of the cooking appliance (A) or to an element for connection to said power circuit (18), the control circuit being arranged so as to emit a control signal for at least one functional element of the cooking appliance; a communication circuit (25) arranged so as to communicate according to a known communication protocol, for example a protocol for two-way communication by radio waves, the communication circuit (25) also being able to exchange information with the control circuit (19); and a support to which are attached, or in which are arranged, the control circuit (19) and the communication circuit (25), the support comprising elements for fixing to a frame of the cooking appliance (A).

A processing system (10) and corresponding method (158) are provided for processing workpieces (WP), including food items, to cut and remove undesirable components from the food items and/or portion the food items while being conveyed on a conveyor system (12). An X-ray scanning station (14) is located on an upstream conveyor section (20) to ascertain size and/or shape parameters of the food items as well as the location of any undesirable components of the food items, such as bones, fat or cartilage. Thereafter the food items are transferred to a downstream conveyor (20) at which is located an optical scanner (102) to ascertain the size and/or shape parameters of the food items. The results of the X-ray and optical scanning are transmitted to a processor (18) to confirm that the food item scanned by the optical scanner is the same as that previously scanned by the X-ray scanner. Once this identity is confirmed, if required, the data from the X-ray scanner is translated or transformed onto the data from the optical scanner. Such translation may include one or more of the shifting of the food items in the X and/or Y direction, rotation of the food item, scaling of the size of the food item, and sheer distortion of the food item. Next, the location of the undesirable material within the food item is mapped from the X-ray scanning data onto the optical scanning data. Thereafter, the undesirable material is removed by a cutter(s) (28). The food item may also (or alternatively) been portioned by the cutter(s) (28).

A processing system (10) and corresponding method (158) are provided for processing workpieces (WP), including food items, to cut and remove undesirable components from the food items and/or portion the food items while being conveyed on a conveyor system (12). An X-ray scanning station (14) is located on an upstream conveyor section (20) to ascertain size and/or shape parameters of the food items as well as the location of any undesirable components of the food items, such as bones, fat or cartilage. Thereafter the food items are transferred to a downstream conveyor (20) at which is located an optical scanner (102) to ascertain the size and/or shape parameters of the food items. The results of the X-ray and optical scanning are transmitted to a processor (18) to confirm that the food item scanned by the optical scanner is the same as that previously scanned by the X-ray scanner. Once this identity is confirmed, if required, the data from the X-ray scanner is translated or transformed onto the data from the optical scanner. Such translation may include one or more of the shifting of the food items in the X and/or Y direction, rotation of the food item, scaling of the size of the food item, and sheer distortion of the food item. Next, the location of the undesirable material within the food item is mapped from the X-ray scanning data onto the optical scanning data. Thereafter, the undesirable material is removed by a cutter(s) (28). The food item may also (or alternatively) been portioned by the cutter(s) (28).

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

Embodiments are directed to smoking food in an outdoor grill using a customized smoking routine. In one scenario, an electronic controller of an outdoor grill receives an input to initiate smoke generation according to a specified smoke generation pattern, including: adding a specified amount of combustible pellets to a combustion area within the outdoor grill, such that the combustible pellets begin to burn, measuring a current internal temperature of the outdoor grill and, if below a threshold value, adding a specified amount of additional combustible pellets to the combustion area sufficient to raise the temperature to another threshold value, allowing the internal temperature to cool a temperature below the first threshold value and, upon determining that the temperature of the outdoor grill has cooled below the first specified threshold value, adding additional combustible pellets to the combustion area sufficient to raise the temperature to at least the second threshold value.

A modular system comprising electrical consuming units and an electrical connection unit. The connection unit has a contact plug for plugging into a power outlet and for electrical connection with a particular cable connecting an electrical terminal and distribution strip as well as one connecting the terminal and distribution strip to the contact plug. The consuming units have first connection elements for mechanical and electrical connecting to second connection elements on the terminal and distribution strip. The first connection elements are geometrically different depending on a maximum electrical power consumption of the respective consuming unit. The second connection elements are likewise geometrically different such that selected first connection elements cannot be connected to selected second connection elements. The type and number of second connection elements are determined such that a total maximum electrical power consumption of all electrical consuming units connected simultaneously is limited to a predefined maximum value.

A cooking management system is described that identifies a customer and orders a product for the customer based at least on current temporal data. The cooking management system identifies customers associated with previous product requests that occurred during a predetermined range of time based at least on a comparison of current temporal data with temporal data associated with the previous product requests. The cooking management system causes presentation of identifiers of the identified customers on a display. Responsive to determining that the identifier for a particular customer has been selected, the cooking management system automatically causes a cooking device to prepare a product for the particular customer based at least on customer data associated with the particular customer.

A cooking management system is described that identifies a customer and orders a product for the customer based at least on current temporal data. The cooking management system identifies customers associated with previous product requests that occurred during a predetermined range of time based at least on a comparison of current temporal data with temporal data associated with the previous product requests. The cooking management system causes presentation of identifiers of the identified customers on a display. Responsive to determining that the identifier for a particular customer has been selected, the cooking management system automatically causes a cooking device to prepare a product for the particular customer based at least on customer data associated with the particular customer.

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.

A transfer mechanism for transferring food product from a compartment of a food processing system includes a conduit having a first end portion configured to be in communication with the compartment and a second end portion, a fluid discharge positioned substantially within the conduit between the first end portion and the second end portion, and a pressurized fluid source in communication with the fluid discharge. The pressurized fluid source is operable to propel a fluid through the fluid discharge to move the food product from the first end portion of the conduit toward the second end portion.