Disclosed is a method for evaluating cooking quality that includes: in response to receiving evaluation information of a food sent by a terminal, retrieving an assessment result corresponding to the food, the assessment result being an assessment result of the cooking quality of a cooking appliance; and determining an evaluation result of the cooking quality of the cooking appliance based on the assessment result, the evaluation information, and a preset evaluation rule. Also disclosed is a device for evaluating cooking quality. With this disclosure, both the assessment result and the evaluation information are weighted in computing the evaluation result of the cooking quality of the cooking appliance. Such an evaluation result not only reflects users' subjective evaluation of the cooking quality, but it also reflects an objective and tenable evaluation of the cooking quality, making the evaluation of the cooking quality more reasonable.

A lock structure and a cooking appliance are provided. The locking structure a fixing member and a locking assembly. The locking assembly has a mount, a driving member, a first elastic member and a locking member. At least a portion of the driving member is provided within the mount. A first end of the first elastic member is connected to the driving member. The locking member is connected to a second end of the first elastic member. The locking member is capable of moving relative to the mount under the driving of the driving member and the first elastic member, and is locked to or separated from the fixing member.

A lock structure and a cooking appliance are provided. The locking structure a fixing member and a locking assembly. The locking assembly has a mount, a driving member, a first elastic member and a locking member. At least a portion of the driving member is provided within the mount. A first end of the first elastic member is connected to the driving member. The locking member is connected to a second end of the first elastic member. The locking member is capable of moving relative to the mount under the driving of the driving member and the first elastic member, and is locked to or separated from the fixing member.

A temperature-regulating unit includes a base, a thermal element, a contactless sensing assembly, and a controller. The base is configured to support at least one of a pan or a food product. The thermal element is positioned to thermally regulate the at least one of the pan or the food product. The contactless sensing assembly is positioned to acquire sensor data regarding the at least one of the pan or the food product. The controller is configured to receive the sensor data from the contactless sensing assembly and adaptively control the thermal element based on the sensor data.

A temperature-regulating unit includes a base, a thermal element, a contactless sensing assembly, and a controller. The base is configured to support at least one of a pan or a food product. The thermal element is positioned to thermally regulate the at least one of the pan or the food product. The contactless sensing assembly is positioned to acquire sensor data regarding the at least one of the pan or the food product. The controller is configured to receive the sensor data from the contactless sensing assembly and adaptively control the thermal element based on the sensor data.

A removable, retrofit, and/or rotatably attached handle is attached to a top wire of a wire chafing stand in embodiments of the disclosed technology. The handle can be rotated upwards such that a curved bend within the handle locks in place a first pan resting on the top wire of the wire chafing stand. A second pan, oriented upside down compared to the first pan, can be placed thereover, as a lid, on the first pan and held in place by the curved bend within the handle. The top and bottom pan are held in place by the same curved bend or bends of one or more such handles.

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.

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.

Disclosed are cooking methods using inspection systems including: a distance sensor and a digital optical recognition device. The distance sensor detects the position of the food product placed in the cooking device and the digital optical recognition device captures a series of images for the purpose of food product recognition. Once the food product is recognized, the operator is provided with the correct cooking cycle/program for the position and type of food product placed in the cooking device. The methods also ensure that the food product has been properly cooked at the end of the cooking cycle/program. The methods ensure: (1) the food product is correctly recognized; (2) the cooking cycle/program is correctly selected; (3) the correct cooking cycle/program is followed to completion; and (4) the quality of the cooked food product meets expected standards.