Reconfigurable packaging for a cooking appliance includes a base including a base panel defining lower wing slots and opposing sidewalls extending from the base panel. The base defines a storage cavity. A cover is coupled to the base and configured to enclose the storage cavity. The cover includes a cover panel defining upper wing slots, a first side wing extending from a first side of the cover panel, and a second side wing extending from a second side of the cover panel. The first side wing and the second side wing are operable between a first folded position engaging the upper wing slots and a second folded position engaging the lower wing slots.

Reconfigurable packaging for a cooking appliance includes a base including a base panel defining lower wing slots and opposing sidewalls extending from the base panel. The base defines a storage cavity. A cover is coupled to the base and configured to enclose the storage cavity. The cover includes a cover panel defining upper wing slots, a first side wing extending from a first side of the cover panel, and a second side wing extending from a second side of the cover panel. The first side wing and the second side wing are operable between a first folded position engaging the upper wing slots and a second folded position engaging the lower wing slots.

An electric range is provided in which a lower surface of a base plate, on an upper end of which a working coil is placed, may be supported by at least one elastic supporter disposed at an upper end of at least one air guide along a widthwise direction of the base plate, thereby preventing bending of the base plate and maintaining a constant gap between an object to be heated and the working coil.

The present disclosure is directed to a multi-heat source apparatus. The multi heat source may include a fire pit and is configured to provide ambient heating with both convection heat transfer and radiation heat transfer. The multi-heat source apparatus comprises an infrared emitter for generating infrared radiation. The multi-heat source apparatus comprises a shielding member between a heat source for the convection heat transfer and another heat source for radiation heat transfer.

A portable base and grill assembly with few parts, that is collapsible, robust, and easily portable and storable is provided. The base includes two parts: a collapsible frame for containing combustion and an insert for holding combustible material including wood and charcoal. The portable grill includes two parts: a collapsible stand and a cooking surface. The cooking surface is a mil-able grill that can support cookware or be used to cook food directly. The height of the stand may be adjusted to raise or lower the cooking surface above a heat source. The portable base, portable grill and cooking surface may each be used as a standalone apparatus or combined and used together as in the assembly. The base and grill assembly may be constructed wholly of stainless steel for durability.

An oven is disclosed for preparing meals on-demand in an aircraft galley, which includes a housing having a cooking path extending between an inlet for introducing a food product into the cooking path and an outlet for retrieving the food product from the cooking path, a plurality of heating zones located along the cooking path for sequentially cooking the food product, a conveyor assembly for transporting the food product from the inlet of the cooking path to the outlet of the cooking path through the plurality of heating zones, and at least one heating element located within each cooking zone.

A cooking apparatus includes three cooking modules supported on a cart. The first cooking module is a barbecue grill or a teppanyaki device. The second cooking module is an electric oven. The third cooking module is an air fryer. The air fryer includes a casing and a drawer. The casing is inserted in the cart in a non-movable manner. The drawer is movable into and from the casing.

A method of and container for temperature-controlled meal transport are provided. A food tray accommodation area is defined in the interior of the meal transport container. A plurality of ledges are defined in the food tray accommodation area, the ledges designed to support a plurality of different sized food trays. An insulator is provided to insulate the food tray accommodation area. A pair of integral upper carrying handles and a pair of integral lower handles are provided. The upper integral carrying handles are designed to nest with the integral lower handles when a plurality of meal transport containers are stacked. A thermometer monitors temperature within the food tray accommodation area. Heating elements heat cooked food from a cooled temperature to an appropriate hot-serving temperature, maintain heated food at temperature, and cook raw food.

A method of and container for temperature-controlled meal transport are provided. A food tray accommodation area is defined in the interior of the meal transport container. A plurality of ledges are defined in the food tray accommodation area, the ledges designed to support a plurality of different sized food trays. An insulator is provided to insulate the food tray accommodation area. A pair of integral upper carrying handles and a pair of integral lower handles are provided. The upper integral carrying handles are designed to nest with the integral lower handles when a plurality of meal transport containers are stacked. A thermometer monitors temperature within the food tray accommodation area. Heating elements heat cooked food from a cooled temperature to an appropriate hot-serving temperature, maintain heated food at temperature, and cook raw food.

The system controls a heating cooker that cooks the food by heating the food. The system includes an acquiring unit that acquires an estimated time of arrival at a delivery destination of the food during a delivery of the food and a control unit that controls the heating cooker based on the estimated time of arrival. A method performed by a computer comprises: acquiring an estimated time of arrival at a delivery destination of the food during a delivery of the food and controlling a heating cooker that cooks the food by heating the food based on the estimated time of arrival.