A radiation grill unit (1) comprises (i) a food support unit (100) with bars (110), (ii) a radiation unit (200) that includes a reflector (210) (with reflector opening (223)) hosting an IR radiation heater (220), wherein the radiation unit (200) is configured to provide IR radiation (201) in a direction of the food support unit (100), and (iii) a radiation grill unit cavity (3) configured to host a drip tray (300). The drip tray is configured in the radiation grill unit cavity below a lower part edge of the reflector and out of a line of sight of direct IR radiation from the IR radiation heater. The drip tray further comprises a drip tray face and at least one drip tray reservoir configured at a side edge of the drip tray in a location that does not receive direct IR radiation, and configured to store a lipid comprising liquid.

A griddle having a grease management system and independent cooking zones is disclosed. The griddle may have a cooking surface back wall with an opening provided therein for grease removal. A grease drip flange may extend away from the cooking surface at a downward angle at or near the back wall opening. A removable grease receptacle having a pivotable handle, as well as a squeegee element, may be provided below the grease drip flange. The independent cooking zones may be provided by burner assemblies having front and rear burners that provide different levels of heat using a single dual gas control valve.

Cooking is performed to serve tasty food by appropriately managing moisture of an object to be cooked without burning the surface thereof. A box-shaped housing, a cooking cavity for accommodating an object to be cooked, the cooking cavity being arranged within the housing, an upper-face heater and a lower-face heater arranged in the cooking cavity, a boiler arranged within the cooking cavity, a water tray formed outside the cooking cavity and into which a given amount of water that is entirely evaporated in a given steaming time is poured, a water guide passage within the housing, the water guide passage into which water is supplied from the water tray to the boiler; and a control unit for causing an operation to generate steam from the boiler to be performed for at least a steaming time from when cooking starts are provided.

Disclosed herein is an oven. The oven includes a case having a cooking chamber therein, a door unit connected to the case, configured to open or close the cooking chamber, and having a transparent portion configured to enable a user to see the inside of the cooking chamber, a handle protruding from the door unit to the outside, and a camera module configured to photograph the inside of the cooking chamber, and disposed to be biased toward one end of the handle from the center in longitudinal direction of the handle.

The present invention relates to an air-based fryer apparatus (10) for preparing food. The apparatus (10) comprises a base part (12) comprising an upper support (14) and a gearing system (16) to generate a rotation force around a vertical rotation axis (18). The apparatus (10) further comprises a container (20) arranged on the upper support (14) and a food basket (22) with an air-permeable bottom part (24). The food basket is placed inside the container (20) such that a lateral gap (26) is arranged between walls of the container and walls of the food basket (22), and such that a bottom gap (32) is arranged between the bottom part of the container and said air-permeable bottom part (24). The apparatus (10) further comprises an upper lid device (34) arranged on top of the container (20). The upper lid device comprises a system (36) with primary heating means (38) and air ventilation means (40) for generating a flow of hot air in the lateral gap (26), in the bottom gap (32), and in the food basket (22). The gearing system (16) is adapted to provide a relative rotational movement at least between food arranged in the food basket and the flow of hot air in the food basket (22). This invention allows enhancing possibilities for the food preparation.

The present double walled grease duct includes a tubular outer shell surrounding a tubular inner liner, wherein a spacer is positioned perpendicular to the walls of the outer shell and the inner liner. The spacer can include a plurality of vertical metal strips extend from a top edge of the spacer to the bottom edge of the spacer, wherein the top edge of the spacer contacts the walls of the outer shell and wherein the bottom edge of the spacer contacts the walls of the inner liner. The metal strips resist the different rates of thermal expansion between the outer shell and inner liner ultimately preventing the collapse of the inner liner under pressure from thermal expansion.

The present disclosure discloses an air fryer applicable for cooking a pizza, including a bottom bracket provided in a cooking cavity of the air fryer, wherein an air duct plate is provided between an upper part of the bottom bracket and a heating pipe on the top of the cooking cavity, a passing-air reflux port is provided in the middle of the air duct plate, an edge of the air duct plate extends downwards to form a hot air passage with an inner wall of the cooking cavity, and a pizza placement cavity is formed between the bottom bracket and the air duct plate.

Disclosed herein is a cooking apparatus having a cooking heat source; a grill grate having a grill grate surface, the grill grate being positioned over the cooking heat source; a griddle plate, the griddle plate being moveable between a cooking position and a stowed position, the griddle plate being positioned over the grill grate in the cooking position, and the griddle plate being lower than the plane of the grill grate surface in the stowed position; a counterbalance mechanism connected to the griddle plate; a support frame with a slot extending vertically through the support frame, and a lid, the lid having an open position and a closed position, with a portion of the lid extending through the slot when the lid is in the open position, and with the portion of the lid not extending through the slot when the lid is in the closed position.

A cooking device is for cooking food on a support (e.g. in a basket) within a cooking chamber. A required cooking time is determined based only on the time-evolution of the cooking chamber temperature and a power of the heating device. A first, less accurate, estimate of the required cooking time is determined within a first period, e.g. 90 seconds, of the turning on of the heating device and a second, more accurate, estimate of the required cooking is determined later, but e.g. within five minutes of the turning on of the heating device.

Systems and methods for providing meals include determining a meal plan for an individual, based on health information for the individual. The meal plan includes at least one dietary requirement and at least one dietary restriction. A meal is provided to the individual, in compliance with the at least one dietary requirement and the at least one dietary restriction of the meal plan. A degree of compliance is determined for the individual with respect to the provided meal. The meal plan is revised in accordance with the degree of compliance.