A method of producing a multicoated edible snack product comprising providing an edible core, applying a first layer over the outer surface of the edible core. The first layer is cooked to form a hardened first layer over the edible core. A second layer is applied over the hardened first layer, and cooked to form an expanded second layer. The hardened first layer provides a crunchy aspect to the snack product and the expanded second layer provides a soft exterior to the snack product when biting into the snack product.

A cooking system for cooking food includes a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to said housing. The lid contacts the housing in a closed position about the upper portion of the housing to close the opening to the hollow chamber. At least one heating element is associated with at least one of said housing and said lid. The cooking system is operable in a plurality of cooking modes including a pressure cooking mode and a convective cooking mode. In said pressure cooking mode, the cooking system is operable as a pressure cooker and in said convective cooking mode, the cooking system is operable as a convection cooker.

A microwaveable container for holding food includes a first container, a second container and a lid. The first container has a lower food holding space sized and shaped to hold a first food and a second container receiving space disposed above the lower food holding space. The first container has a shoulder extending outward from the lower food holding space. The second container nests with the first container and has an upper food holding space sized and shaped to hold a second food. The second container is positionable in the second container receiving space of the first container such that the second container separates the first and second foods held in the respective lower and upper food holding spaces. The second container engages and rests on the shoulder of the first container when nested. The lid attaches directly to the first container.

A holder for skewers is comprised of an upper array and a lower array of eyelets for receiving and retaining skewer shafts, a plurality of legs for supporting the upper and lower eyelet arrays and a plurality of support members for those arrays. Each of the upper and lower arrays can retain at least one skewer. The retained skewers are retained in an elevated orientation of approximately 60 degrees relative to the horizontal plane. The skewer holder is provided with at least three legs and can be constructed of wire. Alternatively, the skewer holder is provided with an upper circular thin plate, a lower circular thin plate and a plurality of legs. Through-holes in the upper and lower circular plates serve as eyelets for a skewer. The upper circular thin plate is wider than the lower plate. The retained skewers are retained in an elevated orientation of approximately 60 degrees.

An improved fluid level sensor includes a radially magnetized magnet integrated into a float, and a Hall sensor adapted to monitor the magnet field emitted from the magnet. This arrangement provides a continuously variable signal across a range of travel, such that a controller receiving the signal can produce precise fluid level measurements and detect operational states of an associated device based on fluid behavior. In addition, the present fluid level sensor is suitable for use in harsh service environments, both because it is physically resilient to fouling, and because the controller is capable of detecting fouling by sensor behavior. In the context of a steam cooker, the present fluid level sensor can also sense low-water, overfill and fouling conditions, while remaining relatively insensitive to food residue, water scale buildup, corrosion and foaming.

A cartridge assembly, a cartridge device, a food forming module, and a cooking apparatus capable of using three-dimensional (3D) printing technology to form and cook food are provided. The cooking apparatus includes a main body, a cooking compartment is provided in the main body, and a cartridge assembly is installed in the cooking compartment to be capable of linear motion and rotational motion. The cartridge assembly includes a cartridge body having cartridge mounts formed therein, cartridge cases are mounted on the cartridge mounts, and cartridges are disposed in the cartridge cases and include food ingredients that are accommodated therein.

A user equipment is provided. The user equipment includes a user interface, a transceiver and a processor. The user interface may receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user. The transceiver may transmit information of the food model to a cooking apparatus capable of shaping and heating the food. The processor may transmit the information of the food model to the cooking apparatus via the transceiver to allow the cooking apparatus to shape the food according to the food model. Further, the user interface may display an automatic cooking button, a draw button, a cooking method button, and an output button.

The disclosed technology provides computer-to-wireless-voice integration methods and systems. In some implementations, the methods and systems deliver real-time voice instructions to users of required time-sensitive actions and ensure that such directives are received and a recipient effectively acts on the directives. The systems and methods include receiving a notification of an event from a terminal in a wireless active voice engine (WAVE) system, determining an active voice directive corresponding to the event with a WAVE module, converting the active voice directive into a voice event via a directive converter, and notifying a targeted recipient of the active voice directive corresponding to the event with a communications module. In some implementations, the systems and methods include sending a confirmation event via the receiver to the communications module that the active voice directive was received by the targeted recipient and communicating the active voice directive has been completed.

The disclosed technology provides computer-to-wireless-voice integration methods and systems. In some implementations, the methods and systems deliver real-time voice instructions to users of required time-sensitive actions and ensure that such directives are received and a recipient effectively acts on the directives. The systems and methods include receiving a notification of an event from a terminal in a wireless active voice engine (WAVE) system, determining an active voice directive corresponding to the event with a WAVE module, converting the active voice directive into a voice event via a directive converter, and notifying a targeted recipient of the active voice directive corresponding to the event with a communications module. In some implementations, the systems and methods include sending a confirmation event via the receiver to the communications module that the active voice directive was received by the targeted recipient and communicating the active voice directive has been completed.

A cooking system for cooking a product flow utilizing steam. A supply of steam is provided at a supply pressure that is regulated by a control unit to a regulated pressure. The supply of steam is provided to a plurality of steam injection cookers which are positioned within a product supply pipeline that receives a product flow. The product flow is cooked as the product flow passes through the product supply pipeline and the plurality of cookers. Each of the steam injection cookers includes a steam modulator that controls the amount of steam injected. By regulating the steam pressure and the steam modulator, the control unit can modify the amount of shear created within the product flow and control the temperature of the fluid. The cooking system further includes a clean-in-place system that can inject a cleaning solution into the steam supply pipeline and the plurality of steam injection cookers.