An outdoor cooking station configured to simultaneously and independently cook food with separate cooking modes. The cooking station includes a main body defining separate first and second cooking portions fueled by separate fuel sources for cooking food in the separate modes. The first cooking portion includes gas-fueled first heating elements configured to heat a first cooking surface associated with the first cooking portion of the main body. The second cooking portion of the main body extends to define a chamber, the chamber being accessible with a door or hood pivotably coupled to the main body. The chamber includes an upper region and a lower region separated by an inner panel, the upper region including a second cooking surface suspended within the upper region. The lower region includes a second heating element sized and configured to electrically heat pellet elements to supply heat and smoke to the upper region.

Provided is an air fryer that includes an inner cooking chamber located within a cooking chamber. The inner cooking chamber has a first opening and a second opening spaced apart from the first opening across the inner cooking chamber. The inner cooking chamber is partly delimited by a second wall extending between the first opening and the second opening. A duct is defined by a space between the first wall and the second wall. The duct provides a fluid connection between the first opening and the second opening. The air fryer also includes a heater for heating the inner cooking chamber, and a fan. The fan receives air from axial directions and moves the air radially. The fan is axially movable relative to the inner cooking chamber such that the air fryer is switchable between a first configuration and a second configuration, and vice versa.

Disclosed herein is a press mechanism for a griddle to mold a steak burger puck into a formed steak burger patty. The press mechanism can include an arm connected to a hinge. The hinge can be attached to a griddle surface. The platen can be connected to the arm and can include a concave surface to receive a steak burger puck. A platen heater can be connected to the platen to heat the platen to an operating temperature.

A food thermometer includes a resistance thermometer with an electrical conductor and at least three measuring points for the electrical conductor.

A food class of a food item is recognized. A target doneness score is defined for the food item based on the food class and a desired doneness level. A recurrent model is utilized to determine a current doneness score of the food item according to sensor data captured of the food item. The current doneness score and the target doneness score are utilized to control a heating system to cook the food item.

An apparatus including a housing; a plurality of prongs connected to the housing so that the prongs are movable with respect to the housing; and a device for holding a food; and wherein the plurality of prongs are configured to be moved from a position outside of the food to a position where the plurality of prongs are inserted into the food; and wherein the plurality of prongs are configured to insert a substance into the food. The substance may be a seasoning. The apparatus may include a device for cleaning the plurality of prongs through a vacuum process and/or a blower process; wherein the device has an input configured to connect to one of the plurality of prongs. The apparatus may include a cook food platform; a sandwich platform; a hot beverage platform; and a cold beverage platform.

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

An apparatus and method for continuously at atmospheric pressure rotary steam fry potato slices, the apparatus comprising an inlet conveyer for taking the slices from a lower atmospherically opened inlet into a rotary conveyor with steam permeable mantle surface for tumbling and conveying potato slices inside a hermetically closed top through a pre heat zone and a frying zone until gravity fed out through an atmospherically opened outlet below the hermetically closed top, an oiler for totally covering the slices with oil before entering the frying zone, a loop heating system consisting of at least one separator, one gas blower and one heat exchanger adapted for pushing superheated stem, with temperature of 110 to 300 C, through the conveyor with steam permeable mantle surface and through a deep bed of potato slices, heating the oil on the potato slices surface which in tum heats the potato slices.

A method for preparing semi-finished products in a package with the possibility of their further automated heating and/or cooking, according to which the components of semi-finished products are preliminarily prepared, they are accelerated cooling and placed in a portioned container. Sealing a container with a semi-finished product, treating it with ultraviolet radiation and applying a barcode to the container with a program for warming up and/or cooking in a microwave oven, which contains an indication of the power level of the microwave source, which is sufficient for uniform and complete heating and/or cooking of all components that make up the semi-finished product, as well as time. Shock freezing of a semi-finished product is carried out and its storage and/or transportation is carried out. Before eating a semi finished product, it is heated and/or cooked in a microwave oven equipped with a barcode reader.

Disclosed are systems and methods that optimize electrical component compartment cooling in a cooking device, such as a combi-steamer. The systems and methods according to the present disclosure provide supplemental air movement devices, such as fans, in the electrical component compartment and, optionally, in the mechanical compartment. These supplemental air movement devices allow reducing the energy consumption of cooking ovens such as combi-steamers by reducing the effort required by a main cooling fan to cool the electrical compartment. Reducing the effort required by the main cooling fan to cool the electrical compartment also reduces or avoids the cooling effect that over-use of the main cooling fan has on the cooking chamber. Also, temperature fluctuations in the electrical compartment are reduced which can also prolong the effective life of the electrical components, again reducing operating and repair costs for the cooking device.