A cooking chamber includes thermal camera of a lower resolution and a color camera of a higher resolution. The two cameras capture images at the same time to obtain a thermal image and a color image. The thermal image is processed to correlate respective subsets of its pixels to corresponding subsets of pixels in the color image for one or more food items identified in the in accordance with established calibration rules, establishing correlations between pixels of the second image to respective sets of pixels corresponding to the one or more food items identified in the two images, where the established calibration rules associate the perspectives and resolutions of the two cameras. A temperature map is generated for the one or more food items with the second resolution in accordance with the established correlations.

A method and an apparatus for detailed continuous monitoring of the thermal environment for a tube or a plurality of tubes and calculation and prediction of remaining lifetime of said tubes.

A vent hood device that is configured to monitor a stove, the vent hood device including, a camera, an infrared sensor that is configured to detect heat from a surface of the stove, and a processor that is configured to receive, from the infrared sensor, temperature data that indicates heat detected from the surface of the stove, receive, from the camera, video data captured by the camera, determine, based on the temperature data and the video data, that an adult is not within a field of view of the camera and the heat detected from the surface of the stove satisfies a heat criteria, and in response to determining that an adult is not within the field of view of the camera and the heat detected from the surface of the stove satisfies the heat criteria, provide an alert that indicates that the stove is unattended.

A method for measuring the temperature of a moving strip, wherein the strip is in contact with a roll such that a wedge is present between the strip and the roll where the strip and the roll depart and a wedge is present between the strip and the roll where the strip and the roll meet. The temperature of the strip is measured along at least part of the length of at least one of the wedges using an infrared or visible light measuring camera. A system for measuring the temperature of a moving strip.

A pyrometer holder is mounted to an outer wall of a chamber while holding a lower radiation thermometer. The front end of the lower radiation thermometer is brought into abutment with a mounting portion of the pyrometer holder, and a bottom plate is brought into abutment with the rear end of the lower radiation thermometer. A tension spring is tensioned between the bottom plate and the mounting portion to prevent the lower radiation thermometer from falling off or misregistration. An angle adjusting mechanism adjusts the angle of the radiation thermometer with respect to the outer wall of the chamber, with the front end of the radiation thermometer serving as a supporting point. Thus, the measurement position of the lower radiation thermometer is adjusted.

A heater with an optical sensor for over-temperature protection. The heater includes a heating element and a sensor assembly including a coupler and an optical sensor. Wavelengths emanating from the heating element passes directly through the coupler to the optical sensor. The optical sensor provides an over-temperature feedback signal for limiting power to the heating element to avoid an over-temperature condition for the heating element.

Methods for thermally calibrating reaction chambers are provided. In some embodiments, methods may include calculating a first correction factor of a first contact type temperature sensor within a first reaction chamber utilizing a first temperature sensor and applying the first correction factor to a first temperature controller to provide a first calibrated contact type temperature sensor. Embodiments may also include calculating a first calibration factor of a first non-contact type temperature sensor within the first reaction chamber utilizing the first calibrated contact type temperature sensor and applying the first calibration factor to the first non-contact type temperature sensor to provide a first calibrated non-contact type temperature sensor.

A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

A measuring probe head having a housing, which defines a receiving space and at least one coolant fluid supply channel fluidically connected thereto, and at least one sensor which is received, or is capable of being received, in the receiving space, wherein at least one partial region of the housing enclosing the receiving space has a porosity which defines a plurality of coolant fluid passage openings.

A first radiance meter is directed toward an object to be measured, radiance is measured through a space where dust is present with the use of at least two wavelengths by the first radiance meter, second radiance meters which are equal in number to one or more objects having temperatures different from that of the object to be measured are directed toward the objects, radiances are measured through the space with the use of at least two wavelengths by the second radiance meters respectively, and a temperature of the object to be measured, a temperature of the dust, and concentration of the dust are measured from the radiances measured by the first radiance meter and the second radiance meters.