Provided is a method for determining a performance index of a cooking utensil (1a, 1b, 11) for a predetermined cooking temperature with, the aim of assessing nutritional gain, said cooking utensil comprising a bottom (2a, 2b, 10) having a cooking surface (3a, 3b, 10a). The method comprises: a) bringing the cooking surface (3a, 3b, 10a) to said predetermined cooking temperature by using heating means (4), the heating of the surface resulting in a deformation of the bottom (2a, 2b, 10) b) determining a minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) of the bottom (2a, 2b, 10) deformed in this way at said predetermined cooking temperature, by pouring the minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) or by calculating said minimum quantity of fat (9, 9a, 9b) necessary to cover the entire cooking surface (3a, 3b, 10a) by recreating the cooking utensil (11) deformed in this way by means of a computer equipped with a computer assisted design software program, said minimum quantity of fat (9, 9a, 9b) making it possible to define the performance index of the cooking utensil (1a, 1b, 11) for a predetermined cooking temperature.

A system to control the salinity of an industrial pasta cooker. The system uses a model predictive estimator to estimate the state of the salt content, and predict an amount of salt to add to the system, in order to reach and maintain the target salinity. Salt may be added in short bursts, or gradually and continually to maintain the proper salt levels. Rather than use a human to taste, the system employs at least one sensor (conductivity, temperature and potentially a water level sensor) and a-priori knowledge of the system dynamics to estimate the system state using a state-estimating filter, such as a Kalman filter. This allows the system to reject noise from the sensor, and distinguish between NaCl and other compounds added to the water that effect the conductivity.

A food preparation device or system which utilizes image recognition to perform item-specific actions based on determined cooking attributes and/or temperature.

A food preparation device or system which utilizes image recognition to perform item-specific actions based on determined cooking attributes and/or temperature.

A cooking barrier that is movable to minimize harm caused by splashes of food during the cooking and frying process. The cooking barrier includes a mesh or screen material movable between a storage condition and an operable condition preventing splattering food particles from penetrating the cooking barrier. The cooking barrier may include a plurality of mesh or screen materials oriented in vertical, horizontal and there between so as to define a cooking area for preventing the splattering food particles from escaping from.

An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.

An oven may include a cooking chamber configured to receive a food product, an EM heating system configured to provide EM energy into the cooking chamber using solid state electronic components, and control electronics configured to control the EM heating system. The control electronics are configured to enable user selection of a cooking program associated with cooking the food product. The control electronics select a first algorithm to direct application of the EM energy to the food product. The control electronics perform a learning process to receive feedback on execution of the cooking program during execution of the cooking program according to the first algorithm. Responsive to detecting a trigger event during the learning process, the control electronics are configured to select a second algorithm that is different from the first algorithm to direct application of the EM energy to the food product during execution of the cooking program.

The present application discloses an automated kitchen system comprising: a plurality of ingredient containers configured to contain food ingredients, and a plurality of caps each configured to cap an ingredient container; a storage apparatus configured to store capped ingredient containers; a first transfer apparatus configured to move capped containers in the storage apparatus to a location at a cap opening apparatus as to remove the cap from the ingredient container; a cyclic transfer apparatus comprising a loop of container holders and a cyclic motion mechanism configured to periodically move the loop of container holders, wherein each container holder is configured to hold an ingredient container; a second transfer apparatus configured to move an uncapped ingredient container to a holder in the cyclic transfer apparatus. The automated kitchen system further comprises one or more cooking systems, where each cooking system comprises: a cooking apparatus comprising a cooking container configured to hold food or food ingredients during cooking, and a stirring mechanism configured to move the cooking container as to stir, mix or distributed the food or food ingredients container in the cooking container; an unloading apparatus configured to unload food ingredients in an ingredient container to the cooking container of the cooking apparatus; a transfer apparatus configured to move an ingredient container held in a container holder of the cyclic transfer apparatus to a position at the unloading mechanism.

The present application discloses an automated kitchen system comprising: a plurality of ingredient containers configured to contain food ingredients, and a plurality of caps each configured to cap an ingredient container; a storage apparatus configured to store capped ingredient containers; a first transfer apparatus configured to move capped containers in the storage apparatus to a location at a cap opening apparatus as to remove the cap from the ingredient container; a cyclic transfer apparatus comprising a loop of container holders and a cyclic motion mechanism configured to periodically move the loop of container holders, wherein each container holder is configured to hold an ingredient container; a second transfer apparatus configured to move an uncapped ingredient container to a holder in the cyclic transfer apparatus. The automated kitchen system further comprises one or more cooking systems, where each cooking system comprises: a cooking apparatus comprising a cooking container configured to hold food or food ingredients during cooking, and a stirring mechanism configured to move the cooking container as to stir, mix or distributed the food or food ingredients container in the cooking container; an unloading apparatus configured to unload food ingredients in an ingredient container to the cooking container of the cooking apparatus; a transfer apparatus configured to move an ingredient container held in a container holder of the cyclic transfer apparatus to a position at the unloading mechanism.

A cooking apparatus and a method of controlling the cooking apparatus. The cooking apparatus includes a cooking chamber, a rotating plate rotatably installed at a bottom of an inside of the cooking chamber and including a plurality of areas formed on a top surface thereof, and a first heating portion installed in the cooking chamber and configured to supply heat to a first area of the plurality of areas when the first area is moved to a heating position by the rotating plate being rotatably driven.