An outdoor cooking device preferably constructed from sheet metal or other non-combustible material comprising a wok support tube and a circular disk to act as a heat shield attached to the support tube. The support tube contains vent holes or relief cuts above the heat shield. The outer diameter of the disk fits just inside the inner diameter of an outdoor cooker. The support tube allows a wok or similar cook pan to sit proud of the outer cooker walls. This arrangement channels hot air and fire from a heat source, typically charcoal contained within the device tube, to the surface of a wok to provide true high heat wok cooking.

A device for storing, baking, and discharging bakery goods includes a plurality of stations with each station having a housing. The plurality of stations include a storage station for receiving a carrier loaded with bakery goods, a baking station for baking the bakery goods located on the carrier, and a discharging station on which bakery goods can be presented and removed. A robot transports the carrier between the plurality of stations. A carrying device provides suspended mounting of the robot, and the carrying device is supported by at least two of the plurality of stations.

A multi-sensored smart cooking apparatus includes a setting module for setting at least one of a cooking time and a cooking temperature, a sensing module comprising at least one of a temperature sensor, a weight sensor, and a water level sensor, a controller coupled to the setting module and the sensing module, a cooking module coupled to the sensing module and the controller, where the controller is configured to adjust at least one of the cooking time and the cooking temperature in response to one or more sensed signals from the sensing module. The multi-sensored smart cooking apparatus is configured to turn off, when a sensed temperature of the cooking module is above a temperature threshold, when a sensed weight on the cooking module is below a weight threshold, or when a sensed water level is below a water level threshold.

A bake system comprises a baking unit for supporting object to be baked, and heating the object to be baked; a weight sensor for measuring weight of the object to be baked on the baking unit; the measurement being continuously performed in the baking process and outputting measuring values; and an operation unit receiving predetermined number of data from the converting unit and averaging the data continuously received from the converting unit for reduction of errors. The bake system detects the baking levels of the object to be baked by detection of the variations of the baking object in the baking proves. Therefore in the baking process, the heating temperature, time periods and other factors are controlled for getting final products with desired baking levels.

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.

The invention relates to a water drawer (1), comprising a housing element (2) and a drawer element (3), wherein the drawer element (3) is movably guided within the housing element (2) and wherein water can be filled into a water receiving space of the drawer element (3), wherein the drawer element (3) can be moved in a translational movement between a first inner position (IN) and a second outer position (OUT), characterized in that the water drawer (1) further comprises at least one driving element (16) for providing a driving force for driving the drawer element (3) to move into the second outer position (OUT).

The invention relates to a water drawer (1), comprising a housing element (2) and a drawer element (3), wherein the drawer element (3) is movably guided within the housing element (2) and wherein water can be filled into a water receiving space of the drawer element (3), wherein the drawer element (3) can be moved in a translational movement between a first inner position (IN) and a second outer position (OUT), characterized in that the water drawer (1) further comprises at least one driving element (16) for providing a driving force for driving the drawer element (3) to move into the second outer position (OUT).

A sous-vide circulator cooker temperature control device that includes a motor module which can be replaced by users when the motor fails. The circulator cooker temperature control device includes an outer portion, an upper portion, a middle portion, and a lower portion. The upper portion includes a programmable controller storing one or more codes that represent cooking temperatures and times selectable by a user. The controller can be programmed to receive additional codes. The controller includes a speaker and a voice assist algorithm configured to alert users of events.

A sous-vide circulator cooker temperature control device that includes a motor module which can be replaced by users when the motor fails. The circulator cooker temperature control device includes an outer portion, an upper portion, a middle portion, and a lower portion. The upper portion includes a programmable controller storing one or more codes that represent cooking temperatures and times selectable by a user. The controller can be programmed to receive additional codes. The controller includes a speaker and a voice assist algorithm configured to alert users of events.