A slow cooking appliance device. The device including: a body having a base, the body receives within it a removable cooking vessel; a movable heating element supported by the base; and a lift mechanism within the base for raising and lowering the movable heating element, such that the heating element is movable between an upper position and a lowered position.

The present invention discloses a self-heating hot pot with an anti-scald structure and belongs to the technical field of self-heating hot pots. The self-heating hot pot includes an outer housing, an inner container box and a heating bag; a partition plate is arranged inside the inner container box, a bulge is arranged on the top of the inner container box, and the inner container box is placed on a supporting block on the inner wall of the outer housing by the bulge; an anti-scale device including baffles is arranged on a side wall of the outer housing, the two upper and lower baffles form a circle of heat insulation groove on the side wall of the outer housing, a heat expansion assembly is arranged in the heat insulation groove and is connected with an anti-scald plate.

A cooker that includes a base, a fire bowl with a cooking surface on top of it. An exemplary embodiment of the cooker can be described as a naturally fired outdoor cooker constructed of a light weight, aluminum extrusions that can be reoriented to easily create the base with a minimum number of design elements.

A cooking system that utilizes vibration to improve the convenience of preparing food and the quality of the finished product. The system uses a vibrating device coupled to a cooking vessel with a pad and/or isolation blocks disposed between the vibrator and the vessel. The cooking system can be adapted to prepare specific foods in specific quantities, such as popcorn in pre-packaged containers.

A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.

A cooking vessel, comprising a base, having an upper surface and a bottom surface, wherein the upper surface is configured to be in contact with food cooked inside the cooking vessel, sidewalls extending from the base, at the direction of the upper surface, said sidewalls have an internal surface configured to be in contact with food cooked inside the cooking vessel, wherein the base and the sidewalls are made of at least one metallic material sheets, wherein the base and the sidewall are connected by welding or folding, wherein the internal surface of the sidewalls and the upper surface of the base are coated by a coating layer configured to prevent degradation of the at least one metallic material sheets when heating the cooking vessel.

A cooking appliance having a cooking chamber, a user interface with a selector that allows a user to set a target degree of browning, an imaging device that captures an image of a food item inside the cooking chamber, a computing device in communication with the imaging device and has a software module that receives the captured image from the imaging device and computes a target image based on the captured image and the target degree of browning, and where the target image and the target degree of browning are displayed on the user interface.

A food processor is provided. The food processor comprises a base, a container removably mountable on the base for receiving food, a rotatable mixing member disposed within the container for processing the food, an induction coil enclosing at least a portion of the container, and an electrically conducting member removably receivable within the container in a substantially parallel relationship with a surface defined by at least a portion of the induction coil.

The present application relates to glass-ceramics that are white, opalescent or opaque, of the lithium aluminosilicate (LAS) type, containing a solid solution of β-spodumene as the main crystalline phase. The application also provides articles that are constituted, at least in part, of said glass-ceramics, precursor glasses for said glass-ceramics, and a method of preparing said article. Said glass-ceramics have a composition that is free from arsenic oxide and antimony oxide, with the exception of inevitable traces, and that contains the following, expressed as percentages by weight of oxides: 60% to 70% of SiO.sub.2, 18% to 23% of Al.sub.2O.sub.3, 3.0% to 4.3% of Li.sub.2O, 0 to 2% of MgO, 1 to 4% of ZnO, 0 to 4% of BaO, 0 to 4% of SrO, 0 to 2% of CaO, 1.3% to 1.75% of TiO.sub.2, 1% to 2% of ZrO.sub.2, 0.05% to 0.6% of SnO.sub.2, 0 to 2% of Na.sub.2O, 0 to 2% of K.sub.2O, 0 to 2% of P.sub.2O.sub.5, 0 to 2% of B.sub.2O.sub.3, with Na.sub.2O+K.sub.2O+BaO+SrO+CaO≤6% and Na.sub.2O+K.sub.2O≤2%, and a maximum of 500 ppm of Fe.sub.2O.sub.3.

Food cooking vessel including a body having a bottom wall and at least one side wall. The side wall extends from the bottom wall defining an inner compartment of the cooking vessel for food being cooked. At least the bottom wall is of aluminum. The cooking vessel includes a plate-like component of a disk of ferromagnetic material, integrally coupled with the bottom wall at the respective outer surface, to at least partially cover the bottom wall outer surface. The plate-like component has through holes and is divided into first perforated areas having a first void-to-solid ratio value (VtS1) and second perforated areas having a second void-to-solid ratio value (VtS2), mutually alternated in a symmetrical manner. Each first perforated area, featuring a greater void-to-solid ratio, is in a weighted ratio with respect to the second perforated area, featuring a smaller void-to-solid ratio.