An electronic transformer and a microwave cooking appliance. The electronic transformer comprises a rectifier device, a transformer, a switch device, and a control device. The rectifier device is connected to an alternating current source; the transformer is connected to the rectifier device; the switch device is configured to provide an on/off signal to the transformer; the control device is connected to the switch device; the control device is configured to generate a control signal according to preset power and provide the control signal to the switch device to control the switching frequency of the switch device.

An electromagnetic cooking device is disclosed. The device comprises an enclosed cavity configured to receive a food load and a plurality of amplifiers configured to amplify a first RF signal and a second RF signal thereby supplying the RF signals to the enclosed cavity. A controller is in communication with the plurality of amplifiers. The controller is configured to control the first RF signal and the second RF signal along a stirring path between a first approximate resonant mode and a second approximate resonant mode of the enclosed cavity. Each of the resonance modes comprises a frequency and phase shift between the first RF signal and the second RF signal.

A microwave heating system includes: a power supply; a first semiconductor module configured to receive power from the power supply and to generate a first microwave; a second semiconductor module configured to receive power from the power supply and to generate a second microwave; a heating chamber that is configured to accommodate an object at an inside of the heating chamber and that allows transmission of the first microwave and the second microwave to the inside of the heating chamber; and a control unit. The control unit is configured to control operation of each of the first semiconductor module and the second semiconductor module, and to control at least one of a frequency, a phase, or a magnitude of each of the first microwave and the second microwave to increase a heating uniformity of the object.

An automated cooking device for utilizing matrix barcodes for automated cooking control includes an appliance that can at least one of heat and cook an article that is positioned therein, such as a foodstuff and a beverage. A controller is operationally coupled to the appliance and can scan a matrix barcode that is positioned on a package containing the article. The matrix barcode encodes at least one of a heating instruction and a cooking instruction. The controller actuates the appliance to implement the at least one of the heating instruction and the cooking instruction to selectively heat and cook the article.

A heating cooker that adjusts cooking operations according to detected cooking states of a food ingredient, and a method thereof are disclosed. The heating cooker includes a heater that heats an inside of a heating chamber in which a food ingredient is placed, and at least one processor that controls the heater to perform a protein denaturation operation, in which a rate of internal temperature rise of the food ingredient is equal to or greater than a reference rate, based on the internal temperature of the food ingredient in a range of from a first reference temperature to a second reference temperature.

A heating cooking apparatus includes a microwave supply unit, an image capturing unit, a communication unit, and a controller. The microwave supply unit supplies microwaves to an object to be heated and heats the object to be heated. The image capturing unit captures an image of the object to be heated. The communication unit transmits an image capturing result generated by the image capturing unit to a server. The controller controls the microwave supply unit such that an intensity of microwaves is reduced to be less than an intensity of microwaves before the communication unit transmits the image capturing result while the communication unit transmits the image capturing result to the server. After the communication unit transmits the image capturing result, the controller controls the microwave supply unit such that at least one of an intensity of microwaves or a supply time period of the microwaves is increased.

A cooking apparatus including a main body, a cooking chamber inside the main body, and a door in front of the main body and configured to be rotatable to open and close the cooking chamber. The door includes door frame, a rear frame coupled to a rear of the door frame and configured to prevent leakage of electromagnetic waves from inside the cooking chamber through the door, an exterior panel coupled to a front of the door frame, and a grounding member integrally formed with the exterior panel. The grounding member includes a first grounding part extending rearward, a second grounding part bent from the first grounding part at a bending position and in contact with the rear frame so that the exterior panel is grounded to the rear frame, and bending guide grooves between the first grounding part and the second grounding part at the bending position.

A two-step door opening mechanism for an oven is provided. A mechanical button and an electronic button are provided, the oven defining an oven cavity openable and closable by an oven door. A controller is provided. A digital valve, comprising a shaft configured to slide laterally between a first, unlocked position in which the shaft allows inward movement of the mechanical button and a second, locked position in which the shaft blocks the inward movement of the mechanical button. The electronic button, once actuated, is operable to cause the controller to direct the digital valve to move the shaft from the second, locked position into the first, unlocked position to unlock the mechanical button, and the mechanical button, once actuated, is operable to open the door when the shaft is in the first, unlocked position.

The invention relates to method for preparing a foodstuff in a food processing system (100), the system comprising solid state radio frequency cooking means (51) that transmits an electromagnetic wave to a food substrate and a cavity where the food is cooked, the method monitoring the return power losses, which are the difference between the power emitted by the solid state radio frequency cooking means (51) and the reflected power in the cavity, for optimising the delivery of the radio frequency power to the food substrate by controlling and adjusting at least two parameters: the emitted frequency of the solid state radio frequency cooking means (51) and the distance of the cooking means (51) to the food substrate. In the method of the invention, the dielectric properties, the water content and/or the compaction of the food substrate are monitored throughout the preparation method.

The invention relates to a method and system for preparing dishes, comprising a cooking appliance, wherein an operating program is started and a supply of available dishes is advised by means of a device. At least one dish is selected and at least one selected dish is placed in the cooking appliance and data relating to the selected dishes is transferred to the control element of the cooking appliance and a preparation program is carried out.