A moisture control apparatus for a cooking chamber of a cooking device. A cooking system that can include the cooking device and the moisture control apparatus connected to the cooking chamber of the cooking device. The moisture control apparatus can include a control portion and a dispersal portion. The control portion can be located on the outside of the cooking device. The control portion can control the flow of water to the dispersal portion so as to control moisture on a food in the cooking chamber of the cooking device by providing, by the dispersal portion, a mist or fog of water particles to the cooking surface of the cooking chamber. The dispersal portion can be located inside the cooking chamber of the cooking device, and the control portion can be located outside the cooking chamber of the cooking device.

Automated replenishment of consumables is a growing area of interest for customers and businesses alike, in that it has the potential to both improve customer satisfaction and create a steady stream of orders for a consumable service or product. As recognized herein, kitchen appliances, including those for dispensing beverages, present specific challenges to integration with a replenishment service, especially where multiple packages or formats of consumables may be utilized by a single kitchen appliance. Aspects provided herein include methods, systems, and devices for tracking consumption of foodstuffs prepared by a kitchen appliance, including either counting discrete quantities of foodstuffs or estimating non-discrete quantities. A signal requesting replenishment of at least one foodstuff may be transmitted to a replenishment server based on the counting and/or estimating.

The present invention relates to a method for performing a cooking process on a food product ready to be cooked on the basis of a cooking recipe information provided in a cooking recipe (10). At least one food model (30) is generated on the basis of the cooking recipe information and a database (14, 16, 20, 22, 26, 28). The cooking recipe (10) comprises at least one of the information about: —an ingredient, —a preparation step or process, —the shape of unprocessed food, and —composition, properties and condition of the food product. The database (14, 16, 20, 22, 26, 28) comprises information about ingredients and/or unprocessed food, which may be basic nutrient information of ingredients and/or unprocessed food, particularly information about content of at least one of: water, fat, carbohydrates and proteins. The database (14, 16, 20, 22, 26, 28) may also comprise, in addition or alternatively, information about at least one thermal property of the unprocessed food or food product ready to be cooked. If applicable, at least one thermal property of the food product ready to be cooked, in particular its density, thermal conductivity and/or heat capacity, is estimated on the basis of the cooking recipe information and the basic nutrient information. At least one cooking parameter of the cooking process, in particular temperature of the cooking equipment and/or environment, duration of a cooking program and/or program segment and/or program step, heating mode, etc., is defined based on the food model (30) and/or on at least the provided or estimated at least one thermal property of the food product.

The present invention relates to an unattended-cooking rice cooker device in which cooking ingredients such as rice or other grains are supplied, cleaned, and cooked and, more specifically, to an unattended-cooking rice cooker device comprising: a supply unit that divides and stores the cooking ingredients to supply the cooking ingredients; a cleaning unit that receives the cooking ingredients supplied from the supply unit and cleans the cooking ingredients supplied therein while forwardly and backwardly rotating; and a cooking unit including a rice cooker that receives and cooks the cooking ingredients cleaned in the cleaning unit, so as to automatically perform the cleaning and cooking of the ingredients. At the same time, a cleaning drum unit of the cleaning unit can be used as a lid (cap) of the cooking unit including the rice cooker, and thus the number of components can be reduced. In addition, the heat during the cooking is transferred into the cleaning unit to improve hygiene conditions in the cleaning unit.

A method for configuring a cooking appliance by a terminal capable of exchanging data according to a communication protocol with the cooking appliance, the configuration method including creating and/or selecting a cooking program, the cooking program (prog), creating and/or selecting a desired cooking state corresponding to a state of progress of the implementation of the cooking program, determining cooking configuration data from the cooking program and/or the desired cooking state, and sending the cooking configuration data to the cooking appliance.

The invention relates to a method (100) for generating at least one recipe suggestion (230) when using a kitchen appliance (10) for preparing food, comprising the following steps: Detection (102) of food data (210), especially on the kitchen appliance (10), Assigning (103) the food data (210) to a data history (220) of a user profile (200).
Furthermore, the invention relates to a kitchen appliance (10) for preparing food and a system (1) for preparing food comprising a kitchen appliance (10).

Embodiments of the application disclose a heating control method, device and apparatus. The device is internally provided with a first heating tube and a second heating tube, and a cooking cavity between the first heating tube and the second heating tube is configured to place to-be-heated food. When time reaches a switching time point, a magnitude relationship between heating temperatures of the first heating tube and the second heating tube is switched, so that the effect of turning the food can be achieved to enable the food to be heated uniformly, and prevent a situation in which the food is undercooked or burnt.

An artificial intelligence cooking device includes a plate including a heater configured to heat ingredients in a cooking vessel placed on the plate; a vibration sensor disposed below the plate configured to detect a vibration signal of the ingredients in the cooking vessel transmitted through the plate; and a processor configured to determine, via an artificial intelligence model having learned properties of the vibration signal, whether or not the ingredients in the cooking vessel are boiling based on the detected vibration signal provided to the artificial intelligence model and the learned properties of the vibration signal; and output information indicating whether or not the ingredients are boiling based on the determination.

A blending system includes a blender base and a container. The blender base includes a housing that houses a motor. The container is attachable to the blender base. The blending system includes a user device that communicates with the blender base. The user device may communicate with a remote computing device. The user device generates instructions and recipes for the blender base.

Systems and methods are provided for facilitating food preparation. The method includes opening, using an electronic device, a digital application, creating a user profile with the digital application, selecting, using a graphical user interface, one or more grocery stores to be designated grocery stores, selecting, using the graphical user interface, a recipe for preparation by a user, displaying, using the graphical user interface, a list of one or more ingredients required for preparation of the recipe, selecting, using the graphical user interface in conjunction with the digital application, one or more items in the list of the one or more ingredients required for preparation of the recipe, ordering, using the digital application, any items selected from the one or more items in the list of the one or more ingredients required for preparation of the recipe, and displaying, to the user, using the graphical user interface, the recipe.