An electronic stove incorporates a cylindrical outer shell and a concentric copper heater core. A foil heater surrounds the copper heater core and a heater control PCB carried in the outer shell is connected to the foil heater. A battery assembly has a cylindrical second outer shell carrying a battery pack. A power controller carried in the second outer shell is connected to the battery pack. A connector carriage is engaged between the battery assembly and cylindrical outer shell, extending through the shell of the battery assembly and received in the cylindrical outer shell aligned proximate a lower surface of the first outer shell whereby the lower surfaces of the first outer shell and the second outer shell are in planar alignment. A first contact set of a connector is connected to the heater control PCB. A second contact is connected to the power controller.

A food portioning system to more accurately and/or quickly portion food served from a food container includes a support for a container and a bracket coupled with the support. The bracket includes a scrape bar positioned above the support to level food within a serving implement. The scrape bar can also be used as a handle to carry, insert, and/or remove the food container from a steam table. The scrape bar can be adjustable relative to the support to position the scrape bar at varying heights. Such food portioning systems can be used to support a food container within a food well or on a countertop.

A beverage container holder may include an insulating sleeve including a first end opposite a second end. The first end may be defined by an opening sized to receive a beverage container. The beverage container holder may include a lining affixed to an internal surface of the sleeve along a length of the internal surface, forming an enclosed pocket between the sleeve and the lining. A beverage container holder may include an insert positioned within the pocket and including at least one sealed compartment containing refreezable material.

A module for adjusting a temperature of a liquid in a container can include an elongate portion sized for insertion into the container, the elongate portion having an outer surface that contacts the liquid in the container about its circumference, the elongate portion housing therein one or more heating or cooling elements operable to facilitate heat transfer between at least a portion of the elongate portion and the liquid in the container. An adaptor attached to a proximal end of the elongate portion has a rim and a circumferential wall that have an outer circumference greater than an outer circumference of the elongate portion, the adaptor defining one or more passages between the circumferential wall and the outer surface of the elongate portion. The adaptor can be coupled to an opening of the container such that the elongate portion is suspended in the container and so that at least a portion of the elongate portion is submerged in the liquid in the container. The one or more passages allow the liquid to exit the vessel while the elongate portion is disposed in the container, allowing a user to consume the liquid in the container while the module is disposed in the container. A plurality of adaptors of varying sizes can be provided to allow use of the module with containers of varying sizes.

A module for adjusting a temperature of a liquid in a container can include an elongate portion sized for insertion into the container, the elongate portion having an outer surface that contacts the liquid in the container about its circumference, the elongate portion housing therein one or more heating or cooling elements operable to facilitate heat transfer between at least a portion of the elongate portion and the liquid in the container. An adaptor attached to a proximal end of the elongate portion has a rim and a circumferential wall that have an outer circumference greater than an outer circumference of the elongate portion, the adaptor defining one or more passages between the circumferential wall and the outer surface of the elongate portion. The adaptor can be coupled to an opening of the container such that the elongate portion is suspended in the container and so that at least a portion of the elongate portion is submerged in the liquid in the container. The one or more passages allow the liquid to exit the vessel while the elongate portion is disposed in the container, allowing a user to consume the liquid in the container while the module is disposed in the container. A plurality of adaptors of varying sizes can be provided to allow use of the module with containers of varying sizes.

The present technology relates to a transportation movable object capable of providing novel cooking experiences. A transportation movable object according to an aspect of the present technology includes: a top plate on which an object to be transported placed by a cooking arm of a cooking system or a person is placed, the cooking arm being driven in accordance with a cooking process; an extensible support arm that supports the top plate; a movement unit that is connected to the support arm and performs movement for transportation of the object to be transported; and a control unit that controls an attitude state including a state of the top plate and a state of the support arm and a movement state of the movement unit in accordance with a cooking state in the cooking system. The present technology can be applied to a system kitchen having a robotic function.

The present technology relates to a transportation movable object capable of providing novel cooking experiences. A transportation movable object according to an aspect of the present technology includes: a top plate on which an object to be transported placed by a cooking arm of a cooking system or a person is placed, the cooking arm being driven in accordance with a cooking process; an extensible support arm that supports the top plate; a movement unit that is connected to the support arm and performs movement for transportation of the object to be transported; and a control unit that controls an attitude state including a state of the top plate and a state of the support arm and a movement state of the movement unit in accordance with a cooking state in the cooking system. The present technology can be applied to a system kitchen having a robotic function.

The present disclosure includes a container lid and a container. A container lid for sleeving on a drink bottle, comprising an annulus-shaped lid body and a flexible snap ring, and the lid body includes a pilot hole, which penetrates through the lid body; the flexible snap ring comprises an assembly portion and a clamping portion, wherein the assembly portion encircles around an outer surface of the lid body, and a part of the assembly portion is extended along a radial direction of the lid body to define the clamping portion, and the clamping portion is capable of penetrating through the pilot hole from the outer surface of the lid body, and abutting against an outer surface of the drink bottle.

A food delivery system configured for transportation of a food product from a production site to a consumer site is disclosed having a chamber configured for housing a packaged ready-to-eat meal. The chamber defines an internal environment wherein the food product is received. The system also includes environmental temperature and humidity sensors associated with the chamber, one or more conditioning devices, associated with the chamber in such a way to condition one or more parameters of said internal environment, and a control unit, configured so that the parameters of the internal environment are continuously and adaptively adjusted so as to preserve the food product between the production site and the consumer site.

A food delivery system configured for transportation of a food product from a production site to a consumer site is disclosed having a chamber configured for housing a packaged ready-to-eat meal. The chamber defines an internal environment wherein the food product is received. The system also includes environmental temperature and humidity sensors associated with the chamber, one or more conditioning devices, associated with the chamber in such a way to condition one or more parameters of said internal environment, and a control unit, configured so that the parameters of the internal environment are continuously and adaptively adjusted so as to preserve the food product between the production site and the consumer site.