The present invention discloses a wok device for a intelligent cooking machine, the wok device has a wok, an electromagnetic heating coil, an electromagnetic heating controlling device, a wok rotating device and a wok working position controlling device; the wok rotating device has a rotating sub-controlling system, a motor and a rotating shaft; the rotating shaft is fixedly connected at one end to the lower part of the wok and is connected at another end to the motor, the rotating shaft is rotated under the control of the motor, thus driving the wok to rotate and realizing 360-degree rotation; the motor is electrically connected with the rotating sub-controlling system and works under the control of the rotating sub-controlling system. The present invention further discloses a programmable controlled intelligent cooking machine and a cooking control method thereof.

A cooking apparatus includes a body, an input unit configured to receive a command in relation to controlling the cooking apparatus from a user, a knob configured to be attachable to one surface of the body or detachable from the body, and a controller configured to sense whether the knob is attached to the body, to receive the command via the knob when the knob is attached, and to receive the command from the input unit when the knob is not attached. As is apparent from the above description, the cooking apparatus may be controlled according to a user's preferences by using the knob attachable to and detachable from the body of the cooking apparatus and may be more conveniently controlled by using the knob in several sides of the cooking apparatus rather than a limited space.

A cooking apparatus includes a body, an input unit configured to receive a command in relation to controlling the cooking apparatus from a user, a knob configured to be attachable to one surface of the body or detachable from the body, and a controller configured to sense whether the knob is attached to the body, to receive the command via the knob when the knob is attached, and to receive the command from the input unit when the knob is not attached. As is apparent from the above description, the cooking apparatus may be controlled according to a user's preferences by using the knob attachable to and detachable from the body of the cooking apparatus and may be more conveniently controlled by using the knob in several sides of the cooking apparatus rather than a limited space.

A method and apparatus to refresh food pieces. Food pieces (such as potato chips, etc.) can become stale when exposed to moisture for periods of time. An apparatus includes a heater and a blower which generate hot air blown into a connected container. Thus, the food pieces are rejuvenated when exposed to streams of hot air and can become unstale therefore ready for eating. A control on a base of the apparatus can separately control both the heater and the blower.

A method and apparatus to refresh food pieces. Food pieces (such as potato chips, etc.) can become stale when exposed to moisture for periods of time. An apparatus includes a heater and a blower which generate hot air blown into a connected container. Thus, the food pieces are rejuvenated when exposed to streams of hot air and can become unstale therefore ready for eating. A control on a base of the apparatus can separately control both the heater and the blower.

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

A remote temperature monitoring system includes a first unit operatively connected to one or more temperature sensors for sensing the temperature of one or more materials or food items being cooked or heated. The first unit transmits the sensed temperature to a second unit that is located remotely from the first unit during heating. The second unit is programmable with the desired temperature and/or heating parameters of the item. By monitoring the temperature status of the item over time, the system determines when the food has reached the desired temperature or degree of cooking, and notifies the user.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A cooking appliance is provided. The cooking appliance may include a guide that regulates an installation position of a water supply device with respect to a front panel. The guide may include a first guide coupled to the water supply device to align a relative position of a front surface of the water supply device with respect to the front panel, a second guide coupled to a guide protrusion to align a relative position of the guide with respect to an opening; and a fixer that fixes the guide to the cavity.