Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

An automatic dish serving system that can be applied to various dishes and can save space and can achieve automation is provided. An automatic dish serving system according to the embodiment of the present invention capable of cooking multiple types of dishes according to a customer's order is characterized in that the system comprises: a boiler for boiling noodles according to the order; a heating device provided adjacent to the boiler for heating a cooking container; a supplying device for supplying an ingredient, which is to be added to the noodles, to the cooking container; and a moving device capable of moving the cooking utensil, and the moving device can move the cooking container to at least a position at which an ingredient is supplied from the supplying device, a position at which a cooking container is heated by the heating device, and a position at which boiled noodles are received from the boiler, and the heating device can at least heat and cook an ingredient that is supplied from the supplying device to the cooking container according to the order.

An automatic dish serving system that can be applied to various dishes and can save space and can achieve automation is provided. An automatic dish serving system according to the embodiment of the present invention capable of cooking multiple types of dishes according to a customer's order is characterized in that the system comprises: a boiler for boiling noodles according to the order; a heating device provided adjacent to the boiler for heating a cooking container; a supplying device for supplying an ingredient, which is to be added to the noodles, to the cooking container; and a moving device capable of moving the cooking utensil, and the moving device can move the cooking container to at least a position at which an ingredient is supplied from the supplying device, a position at which a cooking container is heated by the heating device, and a position at which boiled noodles are received from the boiler, and the heating device can at least heat and cook an ingredient that is supplied from the supplying device to the cooking container according to the order.

A vacuum cooking appliance is provided. The vacuum cooking appliance may include a housing in which a housing mount and a vacuum packing module mount may be located at adjacent positions, a first container configured to accommodate liquid inside an accommodation space therein and coupled to the container mount, a heater configured to heat the liquid accommodated inside the first container, a vacuum pressure generator installed at the vacuum packing module mount and configured to suction air inside a food packing container, and a vacuum packing module installed adjacent to the vacuum pressure generator and including a sealer configured to heat

A vacuum cooking appliance is provided. The vacuum cooking appliance may include a housing in which a housing mount and a vacuum packing module mount may be located at adjacent positions, a first container configured to accommodate liquid inside an accommodation space therein and coupled to the container mount, a heater configured to heat the liquid accommodated inside the first container, a vacuum pressure generator installed at the vacuum packing module mount and configured to suction air inside a food packing container, and a vacuum packing module installed adjacent to the vacuum pressure generator and including a sealer configured to heat

A cooking apparatus may include a housing having an open top surface and having a cooking space formed therein; a door provided on a top of the housing to open and close the cooking space; a container inserted into the housing, the container having an open top surface to receive food to be cooked therein; and a heating unit provided in the housing and contacting a bottom surface of the container to heat the container. The heating unit may include a heating unit body defining a support surface that supports the container; a heater provided in the heating unit body; and a rib that extends downward from the heating unit body to prevent water or foreign material from entering between the heating unit and a bottom of the housing.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.

A cooking system for cooking pasta; the system is configured to feed a given quantity of liquid water at a temperature of at least 50° C. to a container and to feed water vapour to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds.

A cooking system for cooking pasta; the system is configured to feed a given quantity of liquid water at a temperature of at least 50° C. to a container and to feed water vapour to the container containing a given quantity of pasta for an amount of time ranging from 7 to 40 seconds.