Disclosed is a coffee bean temperature detection device, including an accommodation tube, with two opposite openings, and the opening facing the bean in use is a first opening, and the other opening facing away from the bean is a second opening; a fixing element is fixedly arranged in the accommodation tube but does not contact the accommodation tube; a non-contact thermometer is located in the accommodation tube and fixedly arranged on a surface of the fixing element facing the first opening, with the non-contact thermometer facing the first opening and not in contact with the accommodation tube; and a blowing device is fixedly arranged at end of the second opening, and the blowing device blows in a direction towards the non-contact thermometer.

The present invention concerns a machine (1) for preparing an infusion beverage, comprising: a machine body (10); a filter holder (2) removably constrained to the machine body (10), comprising a seat (2a) for at least one ingredient (100), preferably powdered, for a beverage preparation; a piston (3) constrained to the machine body (10); wherein said machine (1) comprises a motor (M, M′) adapted to relatively move said filter holder (2) and said piston (3) between one another, so that to couple said piston (3) with said seat (2a) for, during use, defining an infusion chamber (6) and compressing said at least one ingredient (100) in said seat (2a).

A domestic cooking appliance having a cooking space, a food treatment device for treating food located in the cooking space with several parameter configurations, and a sensor determining a measured value distributions of a surface property of the food. The food is cooked locally differently using at least two different parameter configurations, wherein the food treatment device is operated for a predetermined period of time with one parameter configuration, and a measured value distribution of the surface property is determined with the sensor after expiry of the period of time. A quality value is determined from the measured value distribution and, when the quality value, as determined by comparing at least two different scalar variables calculated from the same measured value distribution, does not meet a specified quality criterion, the food treatment device is operated with another parameter configuration.

The disclosure relates to a gas grill and control method thereof. The gas grill comprises a housing defining a cooking chamber, a plurality of cooking zones in the cooking chamber, wherein each of the plurality of cooking zones is corresponding to at least one heating module, a gas supply module configured to provide gas to the at least one heating module of each of the plurality of cooking zones, a control module configured to control the gas supply module and the at least one heating module corresponding to each of the plurality of cooking zones based on a control input, and a user interface configured to generate the control input, wherein the control module is further configured to group at least two of the plurality of cooking zones to a cooking group based on the control input and control the heating modules corresponding to the cooking group based on the control input.

A system and method for a process to prepare consumable food and/or drink products by means of precise heating and stirring for a set period of time. The system utilizes a variable rotation rate magnetic stirring process, a variable temperature heating process, and a timing process in order to prepare consumables. The magnetic stirrer provides agitation to a fluid medium and facilitates homogenous distribution of heat produced by the heating element throughout the fluid. This even distribution of heat creates an improved consumable preparation. The system is suitable for home use.

The present disclosure discloses a temperature measuring and overflow preventing probe for a potto solve the technical problem to facilitate a user to use pots. The temperature measuring and overflow preventing probe for a pot of the present disclosure is provided with a head part and a probe needle connected below the head part. The probe needle is a vertically downward cylindrical structure; the lower part of the probe needle is a temperature detecting part, and the upper part is an overflow detecting part; a cylindrical connection part is connected between the temperature detecting part and the overflow detecting part; the connection part fixedly connects the temperature detecting part to the overflow detecting part to form a whole; the temperature detecting part and the overflow detecting part use conductive materials; and the connection part uses an insulation material.

A kamado-style grill fitted with an electric heat source for generating heat internal to the grill. A control panel is positioned external to the grill for allowing a user to activate and adjust the temperature internal to the grill by adjusting the output of the electric heat source. Optionally, the kamado-style grill is designed as a dual use cooking device. The electric heat source may thus be removed from the interior of the grill and replaced by a panel for protecting the control panel, allowing the grill to be reconfigured as a wood or charcoal grill.

A temperature sensing system for a cooking appliance includes a control unit having a receiver. The control unit and the receiver are housed within the cooking appliance. The temperature sensing system further includes a wireless temperature sensing probe having a temperature sensor and a wireless transmitter module. The wireless temperature sensing probe is configured to wirelessly communicate with the control unit housed within the cooking appliance.

A cooking food vessel including a metal body, at least one handle, constrained to a portion of the metal body via a metal fastening element, and at least one thermal signalling device, applied on a portion of the handle placed at a respective component having thermal conductivity properties. The thermal signalling device is provided with at least one indicating element operatively connected to a respective actuating element made of a shape-memory alloy. The actuating element is a shape-memory coil spring, indirectly contacting the component having thermal conductivity properties and configured to switch from a first non-operative configuration, wherein is inactive, to a second operative configuration, wherein is stretched when a predefined temperature value is achieved. Between the actuating element and the component having thermal conductivity properties is interposed a metal base for modulation and/or thermal enhancement which transfers heat to such actuating element.

An improved fluid level sensor includes a radially magnetized magnet integrated into a float, and a Hall sensor adapted to monitor the magnet field emitted from the magnet. This arrangement provides a continuously variable signal across a range of travel, such that a controller receiving the signal can produce precise fluid level measurements and detect operational states of an associated device based on fluid behavior. In addition, the present fluid level sensor is suitable for use in harsh service environments, both because it is physically resilient to fouling, and because the controller is capable of detecting fouling by sensor behavior. In the context of a steam cooker, the present fluid level sensor can also sense low-water, overfill and fouling conditions, while remaining relatively insensitive to food residue, water scale buildup, corrosion and foaming.