A preparation vessel for a food processor has a vessel wall, at least a partial area of which has a double-wall configuration, with an inner wall that borders a preparation chamber of the preparation vessel and an outer wall designed separately from the latter and spaced apart from the inner wall by an intermediate space. In order to optimize such a preparation vessel with respect to both heating and/or heat retention as well as outward insulation, the intermediate space has a vacuum with a gas pressure of less than 300 mbar and/or an insulating material with a thermal conductivity of less than 0.02 W/(mK).

A portable drink holder for a drinkable liquid having a first removable reservoir for storing the liquid at a first end of the holder, a second removable reservoir at a second end of the holder for receiving the liquid and a cooling cartridge having a plurality of passageways for selectively transporting liquid from the first reservoir to the second reservoir. The cooling cartridge including a cooling medium so that the liquid transitions to a second temperature lower than the first temperature as it flows from the first reservoir to the second reservoir.

A thermal stabilization vessel may include a double walled tube. The tube may have an outer wall, an inner wall, and a sealed off volume located between the inner and outer walls. A removable base may close off a bottom opening of the tube and conduct heat to or from a container placed within the vessel. A top may partially close off a top opening of the tube. The top may include an annulus of elastomeric material. The annulus may have a plurality of resilient tabs extending radially inward toward a central axis of the tube. When a container such as a bottle of wine is placed within a vessel, the tabs of the annulus may resiliently deflect as needed to accommodate the container and then restrict air exchange between an ambient environment and a space located interior to the inner wall of the tube and exterior to the container.

An actively heated or cooled dishware or serverware device (e.g., a plate, a bowl, a serving dish, such as a platter) can have a temperature control system that can include one or more heating or cooling elements operable to heat or cool a surface of the dishware or serverware device to thereby heat or cool the food on said surface.

An actively heated or cooled food container can have a lid movable between an open and a closed position and an insulated body to which the lid can be attached. The insulated body can have a sidewall that defines a perimeter of the container body and a base, the sidewall and base defining one or more chambers that can be sealed by the lid. The food container can have a temperature control system that can include one or more heating or cooling elements in thermal communication with one or both of the sidewall and the base and operable to heat or cool one or both of the sidewall and the base to thereby heat or cool the one or more chambers in the food container.

The embodiments disclose an attachable battery base module configured for powering at least one attachable application module coupled to the attachable battery base module, wherein the attachable battery base is configured for powering the at least one attachable application module, a heating module attachment with a temperature control module coupled to the attachable battery base module configured for heating and/or boiling a liquid, a cooling module attachment with the temperature control module coupled to the attachable battery base module configured for cooling a liquid and wherein the temperature control module includes a temperature maintenance mode, wherein the temperature maintenance mode is configured for maintaining a preset, predefined or user preselected desired temperature when the desired temperature is reached.

An example portable heating device includes a container, one or more heating elements, an electronic device, one or more temperature sensors, a controller, a power supply, and a power supply controller. The one or more heating elements are in thermal contact with the container. The electronic device is configured to receive a user input selecting a target temperature to heat a substance in the container to and to display the target temperature. The controller is configured to cause the one or more heating elements to heat the substance to the target temperature in response to determining the current temperature of the substance measured by the one or more temperature sensors is less than the target temperature. The power supply is configured to provide power to the one or more heating elements, the electronic device, the one or more temperature sensors, and the controller.

A thermally insulated container comprising: a frusto-conical support base internally comprising a heat source with connection to an external electrical source, a flat support base, an elongated main body of circular section with thermally insulated walls with connectors arranged at the base of said body to electrically link a shielded electrical resistance; a plug with a shutter that acts as a closure of the main body mounted in the mouth of said body by means of a thread and comprising a safety pressure element. The thermally insulated container is particularly adequate for heating water to two temperature settings to be used to prepare mate beverage or to prepare other infusions. In a first embodiment the container holds 500cc of water and in another embodiment it holds one liter of water.

The present invention is a sleeve that is place or wrapped around a beverage container. The sleeve is designed to either heat the beverage container to keep or change the temperature of the liquid within the beverage container. It can also be used to keep a users hand warm while drinking a cool beverage.

A food carrier with two pouches intended to keep food items hot or cold. The food carrier keeps heat from the thermal packs carried in one pouch, and subsequently keeps the food carried in the second pouch hot for at least 20 minutes.