A device for cooking eggs includes a frame, a support unit, a first burner, a top unit, a second burner, a motor unit and a control unit. The support unit defines a recess into which the pan fits. The first burner is adjacent to the recess. The top unit is attached to the support unit and defies a second recess. The second burner is adjacent to the second recess. The motor unit rotates the pan in response to a command. The control unit receives a desired recipe input from a user interface and generates commands that cause the motor unit to operate according to the desired recipe indicated by the input.

A food preparation system and method include: triggering image capturing of a camera to obtain one or more images of a food support platform while the food support platform supports a first food item; performing ingredient recognition for the first food item, including: classifying a feature tensor of a respective image in a general classifier to identify one or more first-level food ingredient categories corresponding to the first food item; and classifying the feature tensor of the respective image in a respective detailed classifier corresponding to each of the one or more first-level food ingredient categories to identify a corresponding second-level food ingredient category corresponding to the first food item, wherein the second-level food ingredient category is a sub-category of said each first-level food ingredient category; and, adjusting one or more heating units for heating the first food item in accordance with the ingredient recognition that has been performed.

A food preparation system and method include: triggering image capturing of a camera to obtain one or more images of a food support platform while the food support platform supports a first food item; performing ingredient recognition for the first food item, including: classifying a feature tensor of a respective image in a general classifier to identify one or more first-level food ingredient categories corresponding to the first food item; and classifying the feature tensor of the respective image in a respective detailed classifier corresponding to each of the one or more first-level food ingredient categories to identify a corresponding second-level food ingredient category corresponding to the first food item, wherein the second-level food ingredient category is a sub-category of said each first-level food ingredient category; and, adjusting one or more heating units for heating the first food item in accordance with the ingredient recognition that has been performed.

A method of producing individual cooked egg products including the steps of: providing a pan to a liquid egg station, wherein the pan comprises at least one pocket with a bottom wall from which a perimeter side wall extends generally upwardly and inwardly, and the bottom wall comprises a planar portion from which a depressed portion downwardly extends; depositing a volume of a liquid egg product into at least one of the pockets at the liquid egg station; cooking the deposited volume of liquid egg product with a combination of heat and moisture at a cooking station; and removing the cooked egg product from each of the pockets.

A modular system comprising electrical consuming units and an electrical connection unit. The connection unit has a contact plug for plugging into a power outlet and for electrical connection with a particular cable connecting an electrical terminal and distribution strip as well as one connecting the terminal and distribution strip to the contact plug. The consuming units have first connection elements for mechanical and electrical connecting to second connection elements on the terminal and distribution strip. The first connection elements are geometrically different depending on a maximum electrical power consumption of the respective consuming unit. The second connection elements are likewise geometrically different such that selected first connection elements cannot be connected to selected second connection elements. The type and number of second connection elements are determined such that a total maximum electrical power consumption of all electrical consuming units connected simultaneously is limited to a predefined maximum value.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

A modular system comprising electrical consuming units and an electrical connection unit. The connection unit has a contact plug for plugging into a power outlet and for electrical connection with a particular cable connecting an electrical terminal and distribution strip as well as one connecting the terminal and distribution strip to the contact plug. The consuming units have first connection elements for mechanical and electrical connecting to second connection elements on the terminal and distribution strip. The first connection elements are geometrically different depending on a maximum electrical power consumption of the respective consuming unit. The second connection elements are likewise geometrically different such that selected first connection elements cannot be connected to selected second connection elements. The type and number of second connection elements are determined such that a total maximum electrical power consumption of all electrical consuming units connected simultaneously is limited to a predefined maximum value.

The present disclosure is relates to a cooking device for food. The cooking device includes a base, a power unit and a multi-stage cooking unit. The base has an inlet end and an outlet end. The power unit is connected to the base. The power unit has a first driving member and a second driving member. The multi-stage cooking unit is divided into an upper layer and a lower layer, and has a plurality of stoppers and at least one guideway. The stoppers pivotally are connected to the second driving members. The at least one guideway is connected to the base, the stoppers pivotally move to form a carrying spacing or a blanking spacing, and near the outlet end the stoppers pivotally move to output the cooked food.

A device for cooking eggs includes a frame, a support unit, a first burner, a top unit, a second burner, a motor unit and a control unit. The support unit defines a recess into which the pan fits. The first burner is adjacent to the recess. The top unit is attached to the support unit and defies a second recess. The second burner is adjacent to the second recess. The motor unit rotates the pan in response to a command. The control unit receives a desired recipe input from a user interface and generates commands that cause the motor unit to operate according to the desired recipe indicated by the input.

A food preparation system and method include: triggering image capturing of a camera to obtain one or more images of a food support platform while the food support platform supports a first food item; performing ingredient recognition for the first food item, including: classifying a feature tensor of a respective image in a general classifier to identify one or more first-level food ingredient categories corresponding to the first food item; and classifying the feature tensor of the respective image in a respective detailed classifier corresponding to each of the one or more first-level food ingredient categories to identify a corresponding second-level food ingredient category corresponding to the first food item, wherein the second-level food ingredient category is a sub-category of said each first-level food ingredient category; and, adjusting one or more heating units for heating the first food item in accordance with the ingredient recognition that has been performed.