A heat transfer device for thermal treatment of food items includes an enclosure defining an interior of the heat transfer device. A first and second driven conveyor systems are positioned within the enclosure. A first primary heater is arranged interior of the first chain conveyor belt. A first chain heater is arranged proximate to the first chain conveyor belt at a location of the first chain conveyor belt proximate to the opening. A second primary heater is arranged interior of the second chain conveyor belt. A second chain heater is arranged proximate to the second chain conveyor belt at a location of the second chain conveyor belt proximate to the opening.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

A cooking system including a housing having a hollow interior and food being receivable within said hollow interior. A support body supports food within the hollow interior and a heating element is positioned to heat the hollow interior and the support body. A temperature sensor is operable to monitor a temperature of the support body. The temperature sensor is located remotely from said heating element.

Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

A methodology and product or system configurations are provided which allow food to be directly irradiated for cooking applications which involve the impingement of direct radiant energy on food or comestible items. Cooking vessels or cook-packs are used that are optically transmissive in visible or infrared narrow wavelength bands emitted in suitable narrowband cooking or heating systems.

Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

A removable oven for use on a cooking grill including a cooking chamber formed in a high temperature housing with an open bottom. The open bottom of the high temperature housing fits over a cooking plate positioned over a shutterable perforated diffuser place on the grill. A segmented chimney connected to the cooking chamber further controls the heat in the cooking chamber.

A grilling device includes an oven section having an outer wall with opposing side portions and an encircling body portion extending therebetween. The body portion has an access opening and the grilling device includes a lid that selectively covers the access opening by means of a handle attached thereto. The grilling device also includes opposing hinge elements connected to opposite sides of the lid and to the side portions of the outer wall, as opposed to the encircling body portion. In particular, the hinge elements are connected to respective rear areas of the side portions. Accordingly, the path of opening the lid has a different shape or curvature and thereby positions the handle substantially lower than if the hinge elements were connected to the body portion adjacent to the access opening. The opposing side portions have a substantially oval shape and the hinge elements have an elongated configuration.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

An induction heating cooker includes a housing, an inner pot including a bottom part that includes a first area and a second area, an inner pot storage part disposed in the housing and configured to store the inner pot in a manner that the inner pot can be set or removed, a first heating coil disposed below the inner pot storage part, arranged in a position facing the first area of the inner pot, and configured to heat the inner pot by induction, a second heating coil disposed below the inner pot storage part, arranged in a position facing the second area of the inner pot, and configured to heat the inner pot by induction, a driving unit disposed in the housing and configured to supply high frequency currents to the first heating coil and the second heating coil, and a controller configured to control the driving unit.