A stirring or mixing device is configured to optionally receive a cooking thermometer along a vertical edge such that acts of mixing, stirring, and/or even scraping foodstuff within a food preparation receptacle may be performed simultaneously with measuring temperature of such foodstuff. The device comprises a handle and stirring or mixing head defining a receiving channel configured to elastically retain an elongated thermometer probe. In addition, the device may define cutouts operative to expose portions of a retained probe to direct contact with foodstuff.

A cooking system, including: a cooking accessory, optionally one or more auxiliary components, optionally one or more external systems, and/or any other suitable components. The cooking accessory can include: a housing, a temperature probe, a communication module, a power source, a user interface, one or more connectors, optionally a motion sensor, optionally an external retention mechanism, a processing system, and/or any other suitable components.

The invention relates to a supply unit (10) for generating electric energy for an electric function during an operation of a functional element (6) of a kitchen utensil (5) which can be arranged in a first temperature region (201), comprising a first temperature section (11) for an arrangement in the first temperature region (201), a second temperature section (12) for an arrangement in a second temperature region (202) comprising a temperature difference (200) with respect to the first temperature region (201). Furthermore, the invention relates to a kitchen utensil (5), as well as a kitchen system (1).

A cooking appliance for controlling a wireless power transmission device for automatic cooking of contents in a cooking vessel, including a plurality of first temperature sensors arranged in an internal space of the cooking appliance, the internal space being configured to accommodate the cooking vessel, a communication interface configured to transmit information to the wireless power transmission device, and at least one processor configured to obtain temperature data regarding the cooking vessel that is measured by the plurality of first temperature sensors as the cooking vessel is accommodated in the internal space, based on the temperature data regarding the cooking vessel and recipe information of a dish selected by a user, determine a power level value of the wireless power transmission device, and transmit power control information, including the power level value, to the wireless power transmission device through the communication interface.

A computer-implemented method for food safety mapping. The method includes acquiring, via a wireless receiver, an encoded unique identifier from a label positioned proximate to a food item. The encoded unique identifier is saved in a food item record of a database. Current food temperature data for the food item is acquired via a temperature sensor and saved in the food item record.

A cooktop appliance or griddle assembly may include a cooking platter, a spring-loaded platform, and a sensor body. The cooking platter may define a top surface and a bottom surface. The spring-loaded platform may be mounted below the cooking platter. The sensor body may be attached to the spring-loaded platform in biased conductive engagement with bottom surface.

Temperature probe systems and methods include a probe body having a sharp end adapted to penetrate an edible substance, a plurality of temperature sensing elements distributed along a length of the probe body, electrical components operable to receive data signals from the plurality of temperature sensing elements, the electrical components disposed in the probe body between the sharp end and at least one of the temperature sensing elements, and an insertion aid. The electrical components may include wireless components to facilitate communications with a host cooking appliance, and the temperature sensing elements may be used to measure temperature and communicate the temperature measurements via the wireless components to the host cooking appliance. The insertion aid, the probe body, and the temperature sensing elements may include one or more heat resistant materials.

A sensor probe (10) for measuring a food preparation parameter, comprises an elongate handle portion (12) for manipulating the sensor probe, an elongate sensor portion (14), and a stepped connecting portion (16) connecting the handle portion (12) and the sensor portion (14), such that the longitudinal axis of the handle portion is offset with respect to the longitudinal axis of the sensor portion.

The invention relates to a method (100) for estimating (150) a temporally variable measurement variable of a system, in particular a temperature in a vessel (24), preferably in a food processor (10) for the at least partially automatic preparation of food, wherein at least one measurement information (210.1) is determined by means of a measurement (130), which measurement information differs, at least depending on at least one system parameter (230), from the true value of the measurement variable.

Disclosed is a technique for characterizing a product utilizing novel measurements based on the reactive and resistive signals exhibited by the product in an electromagnetic field.