A sous vide device (100) including an outer housing (104) within which there is located a heated tube (448) surrounding inner tubular wall (311), with the inner tubular wall (311) providing a first duct (461), and a second duct (462) being provided between the inner tubular wall and outer tubular wall with the first duct (461) and second duct (462) co-operating to provide a fluid flow path extending from an inlet (107) to an outlet (106), with vanes (450) being attached to the inner tubular wall (311) so as to be rotatably driven thereby to cause the liquid to pass along the fluid flow path.

A cooking device according to one example embodiment includes a base having a top surface positioned to contact a cooking vessel configured to hold food during cooking. The base includes a heater having a ceramic substrate and an electrically resistive trace on an exterior surface of the ceramic substrate. The heater is positioned to supply heat generated by applying an electric current to the electrically resistive trace to the top surface of the base for heating the cooking vessel to heat food in the cooking vessel. In some embodiments, the electrically resistive trace includes an electrical resistor material thick film printed on the exterior surface of the ceramic substrate. In some embodiments, the electrically resistive trace is positioned on a top surface of the ceramic substrate that faces upward toward the top surface of the base.

An actively heated drinkware container includes a vessel with a chamber that receives and holds a volume of liquid. The drinkware container includes a heating module with a first heating element operable to heat one portion of the chamber and a second heating element operable to heat another portion of the chamber, the second heating element spaced from the first heating element. Operation of the first and second heating elements generates a circulation current in the volume of liquid in the chamber that mixes the liquid and diffuses a temperature of the liquid to thereby reduce temperature stratification of the liquid in the chamber and so that a temperature of the liquid throughout the volume of liquid in the chamber is approximately uniform.

The present invention is a novel roasting pan system whereby a meat probe is configured for inserting into any product placed within the roasting pan and the temperature reading is read on the outside of the pan.

According to an example aspect of the present invention, there is provided a method, kettle and temperature sensor for measuring temperature in a kettle. The method comprises a heatable vessel formed by a bottom (16) and a wall (17) and a mixer tool (3) mounted in the vessel and having a rotation axle (18) in the middle of the vessel, the method comprising providing a temperature sensor, comprising a wireless transmitter (5), a sensor element setup (11, 12, 13, 14) connected to the wireless transmitter (5), comprising at least two temperature sensor elements, a sensor body (10) for the sensor element setup (11, 12, 13, 14), mountable to the mixing tool (3) so that at least the temperature sensor elements (11, 12, 13) are set radially at a distance from the rotation axle (18) of the mixer tool (3) and at different distances from the bottom (16) of the vessel and measuring the temperature within the vessel at least at two points set radially at a distance from the rotation axle of the mixer tool and at different distances from the bottom (16) of the vessel.

An electrical appliance includes a controller operatively connected to a power circuit, a control circuit, a power source, a sensor for sensing a parameter level, and an active element. The controller is configured to receive an input of the parameter level from the sensor and to output a duty cycle for controlling a power level of the active element via the control circuit at various times to achieve a target set point of the parameter, the duty cycle based on proportional and integral control. The controller uses the proportional control and the integral control when the control circuit is energized, and accumulates integral error only when a parameter process variable sensed by the sensor is determined to be within an interval of the target set point.

A cookware item includes: a cooking container for receiving food to be cooked and/or a lid for closing the cooking container; at least one handle for handling the cookware item, a handle body of the handle being force-transmittingly connected to the cooking container and/or to the lid of the cookware item by a handle connection part of the handle; an insulating part of the cookware item being disposed between the handle connection part and/or the lid to reduce a transfer of heat to the handle body; and an output unit at least partially integrated into the handle body and for visually outputting information to a user of the cookware item, the output unit having at least one light source, the light source being controllable by a controller of the cookware item and configured to be supplied with electrical power by a power source of the cookware item.

A cooking vessel includes: a vessel body with at least one handle arranged on the vessel body, the vessel body delimiting a space for receiving food to be cooked, which space is open at a top in a use position of the cooking vessel and is intended for receiving food to be cooked, the vessel body having an outer shell which is connected or connectable to the handle, and an inner shell which is connected to the outer shell when the cooking vessel is assembled, the outer shell receiving the inner shell when the cooking vessel is assembled, and the space for receiving food to be cooked being formed in the inner shell. A wall inner face of the outer shell, which faces the inner shell, and a wall outer face of the inner shell, which faces the outer shell, are each conical.

Disclosed is a remote cartridge system for managing concentrate cartridges, both for beverages and cleaning, and the dispenser in which they are installed. Each cartridge contains specific cartridge information which is communicated to a controller of a dispenser allowing remote supervision of maintenance, inventory, cleaning and revision of firmware. The system has a web domain and a mobile app for a smart mobile device which are synchronized, the web domain communicating directly with the controller or indirectly through the smart mobile device.

A beverage preparation machine has a cooling module (70) for cooling a liquid beverage ingredient. The module comprises a heat exchanger (72) having a liquid conduit (74) and a thermal energy accumulator (80) comprising a phase change material (PCM) (82) thermally coupled to the heat exchanger. A heat pump (78) is thermally coupled to the heat exchanger discretely from the thermal energy accumulator so as to extract thermal energy from a liquid flowing through the liquid conduit in preference over the PCM. More than one thermal energy accumulator (80) may be coupled to the heat exchanger. The beverage preparation machine may have a flow-through heater for heating a liquid beverage ingredient.