A stepless temperature control method for an air fryer includes the steps of detecting and analyzing an air temperature in an air frying chamber of the air fryer in a real-time manner to obtain a temperature change in the air frying chamber, modulating a parameter of a stepless control signal according to a preset target temperature and the temperature change, and, in response to the modulated stepless control signal, adjusting a heating power of the air heater of the air fryer in a stepless manner, so as to maintain the air temperature in the air frying chamber between an upper limit and a lower limit of the preset target temperature.

A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.

The present application provides a handle mounting structure for an air fryer and an air fryer. The air fryer includes a door panel and a handle, wherein the handle is separately mounted on the door panel. The handle mounting structure includes: a mounting groove, which is arranged on the door panel, wherein a first mounting member is provided on the mounting groove; and a mounting plate, arranged on the handle, wherein a second mounting member is provided on the mounting plate. At least one of the first mounting member and the second mounting member is an elastic element; and the first mounting member and the second mounting member abut against each other, to mount the handle onto the door panel.

A cooking system is provided. The cooking system includes a housing, a lid, a heating element, a vent tube, and a piston. The housing has a hollow interior. The lid is movable relative to the housing, where the lid and housing cooperate to form a cooking chamber. The heating element is mounted within the lid. The vent tube is arranged within the lid and extends between the cooking chamber and an external environment. The vent tube includes an inlet channel, an outlet channel, and a central channel arranged between the inlet and outlet channel. A piston is arranged within the central channel and configured to alternate between a venting and a non-venting position such that a low-moisture fluid is drawn through the inlet channel into the cooking chamber from the external environment, and a high-moisture fluid is evacuated through the outlet channel into the external environment from the cooking chamber.

A cooking apparatus includes a base, a cover with a hot air system, an inner pot, an upper temperature sensor located in the lid, and a lower temperature sensor located in the base. A processor is configured to operate in one of multiple cooking modes, and for each of the cooking modes the processor is configured to measure an upper and a lower temperature using the upper and the lower temperature sensor, respectively; compare the upper and the lower temperature to an upper and a lower temperature sensor setting, respectively; when the upper temperature differs from the upper temperature sensor setting, adjust power to the hot air heating element such that the upper temperature approaches the upper temperature sensor setting; and when the lower temperature differs from the lower temperature sensor setting, adjust power to the heating plate such that the lower temperature approaches the lower temperature sensor setting.

An intelligent identification cooking system of an oven including an image acquisition system, an image analysis and processing system, and a temperature measurement and monitoring system. The image acquisition system is connected to the image analysis and processing system and an intelligent menu control system is connected to the image analysis and processing system and the temperature measurement and monitoring system respectively. Through computer vision and identification technology and temperature sensing technology, parameters such as the type, thickness, size, fattiness and temperature are identified and automatically matched and calibrated to a cooking menu. A control program is output to a control terminal and executed.

The present invention relates to the field of food processing technology, and more particularly to an air fryer with multiple frying baskets. The air fryer includes a housing provided with a cooking chamber, multiple heating members provided in the housing to heat the cooking chamber, a frying assembly, and multiple control systems provided in the housing. The frying assembly includes a first basket, multiple second baskets, and multiple front cover assemblies detachably connected to the first basket or the second baskets. The numbers of the second baskets, the front cover assemblies, the heating members, and the control systems are all the same. The second baskets are placed inside the first basket all at once. The cooking chamber is adapted to accommodate the first basket or to receive all of the second baskets. Each of the control systems is electrically connected to one of the heating members.

A cooking apparatus includes a heating device intended to be placed opposite a cooking chamber, and a ventilation member arranged to generate a flow of hot air, the flow of hot air is heated by the heating device wherein the heating device includes a first heating member and a second heating member, the apparatus having a processing unit configured to propose an operating mode of the cooking apparatus in which at least one of the first heating member and the second heating member and the ventilation member are activated simultaneously to perform a function of cooking food placed in the cooking chamber, and to propose another operating mode in which only one of the first heating member or the second heating member is activated to perform a function of grilling or browning food disposed in the cooking chamber, and the ventilation member is deactivated.

The following invention relates to a novel cooking container to complement use of conventional toasters, ovens and other cooking appliances. Specifically this unique invention pertains to a device that utilizes high temperature resistant material to enclose food items. With the food securely held, place into a conventional bread toaster for re-heating, cooking and toasting. This device allows a new method for preparation of favorite meals and snacks such as sandwiches with cheese and meat, desserts with graham crackers, marshmallows and chocolate. This unique concept prevents the contents from spilling out into the cooking appliance and encloses the contents in a compact and neat package. The device washed then re-used, single use low cost disposable units utilize much less material and are disposed after a single use.

A vertical smoker including an external housing, one or more sidewalls at least partially defining a cooking chamber within the external housing, a solid fuel combustion unit configured to combust solid fuel and produce smoke and heat, a drip tray disposed above the solid fuel combustion unit and forming a floor of the cooking chamber, the drip tray being configured to route the smoke and heat into at least one channel disposed between at least one sidewall in the one or more sidewalls and the external housing, and one or more apertures disposed in the at least one sidewall, the one or more apertures being configured to allow the smoke and heat to pass from the at least one channel into the cooking chamber.