Provided is an automatic egg frying machine. The automatic egg frying machine includes a machine frame, where an egg placing device, an egg delivery device, a moving assembly, an egg opening device, a cooking device and a rotary receiving plate device are arranged in the machine frame. The cooking device at least includes a frying pan, the egg opening device includes an egg supporting portion, a trigger portion and an egg knife, and the trigger portion includes egg receiving position a, egg cracking position b, egg opening position c and shell dropping position e. The moving device is arranged on one side of the egg opening device, and the egg opening device completes the actions of egg receiving, egg cracking from a side surface, egg opening and shell dropping in one direction by means of the moving device, such that hands are freed.

A toaster includes a toaster body. The toaster body defines a plurality of toasting grooves. The plurality of toasting grooves is arranged from front to rear. Each of the toasting grooves extends from left to right. A toasting device is arranged in each of the toasting grooves. A support base is arranged on a lower end of a front side of the toaster body. A heating device is arranged on the support base. A heating box is detachably arranged on the heating device. The heating box is configured to fry or steam food, so that the toaster can not only toast bread, but also fry and steam other foods. Further, a first control panel and a second control panel are arranged on a top surface of the toaster body, which facilitates operation and saves space, and further makes a structure of the toaster compact.

Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.

Disclosed is a cooking and baking device with seamlessly-jointed griddle plates, including an upper housing, a lower housing hinged with the upper housing, chambers in the upper housing and the lower housing, griddle plates arranged within the chambers, and a connecting passage communicating with the chambers. Ends of the griddle plates in the upper housing and the lower housing are aligned in the connecting passage, an axis along which the upper housing and the lower housing are rotated is located between the griddle plates of the upper housing and the lower housing, and the axis is arranged to be not higher than top surfaces of the griddle plates. In use, the two griddle plates are tightly engaged, and thus food materials placed therein will not fall out during baking, the service life of the cooking and baking device is prolonged.

A method for operating an oven appliance includes working an upper heating element and a lower heating element of the oven appliance during a normal operating mode in order to heat a cooking chamber of the oven appliance. The upper heating element is positioned at a top portion of the cooking chamber. The lower heating element is positioned below a baking stone at a bottom portion of the cooking chamber. The method also includes deactivating the upper heating element and working the lower heating element in order to heat the baking stone during a user selected standby operating mode.

A continuous heating furnace includes a furnace main body, a conveyance unit configured to convey a baking object W in the furnace main body, a plurality of heating sections heated by combustion, each having a first radiation surface configured to be heated by combustion and transfers heat to the baking object conveyed by the conveyance unit and arranged in the conveyance direction of the baking object in the furnace main body, and a cooling preheater having a second radiation surface configured to receive radiant heat from the baking object when being opposite to the baking object conveyed by the conveyance unit and a gas flow path configured to preheat a gas used for combustion in the heating section by the heat from the second radiation surface.

The present invention relates to a coffee roasting device, and may comprise: a body; a rotating unit rotatably fastened/fixed to the upper portion of the body, a part of one side surface of the rotating unit being incised in the longitudinal direction, thereby forming an entrance/exit, and coffee beans being contained inside the rotating unit via the entrance/exit; a heating unit positioned inside the rotating unit and supplied with external power, thereby generating heat; a driving unit positioned on one side of the rotating unit, the driving unit providing the rotating unit with rotating power; and a partition attached/fixed to the inner surface of the rotating unit so as to prevent the coffee beans from being discharged to the outside via the entrance/exit.

A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

A conveyor oven includes a controller configured to change the operation of a first set of burners and a second set of burners from a cooking mode to an energy saving mode based at least in part upon detection of the absence of food in the oven chamber. The first set of burners operating at a first intensity during the cooking mode and are off during the energy saving mode. The second set of burners operating at a first intensity during the cooking mode and being adjustable to a different intensity during the energy saving mode, where the second set of burners produce heat during the different intensity.

One embodiment of the invention relates to apparatus (10) for roasting coffee beans, the apparatus comprising: a chamber (12) in which a supply of coffee beans can be received for roasting; means (15) for heating air; and means (20) for driving heated air into the chamber (12) for roasting coffee beans received therein; wherein the air driving means (20) and chamber (12) are configured and arranged so that coffee beans located in the chamber (12) circulate generally horizontally about the periphery of the chamber (12) when the air driving means (20) drives heated air into the chamber (12).