An automatic edible fluid injection device of food flying machines is disclosed, comprising a machine body which is mounted with a food flying pot and an edible fluid adding device, wherein the edible fluid adding device includes a material feeding arm and a material feeding cylinder connected to the material feeding arm, and the material feeding arm is fixedly installed with a tilted material discharge fixing device and configured with a plurality of peristaltic pumps, as well as the same amount of material containers and material tube as the peristaltic pumps, and an end of each of the material tubes extends into each of the material containers and then passes around the peristaltic pump so as to detour to the material discharge fixing device to be fixed therein, and the master controller controls the material feeding cylinder and each of the peristaltic pumps such that, after activation.

A wireless induction heating cooker is configured to operate on an induction heating apparatus. The wireless induction heating cooker includes a main body, an internal pot configured to be disposed in the main body, a plurality of receiving coils disposed at a bottom surface of the main body and arranged along a circumferential direction of the internal pot, and a plurality of lateral surface heating coils spaced apart from the bottom surface of the main body and arranged along a lateral surface of the internal pot. Each of the plurality of lateral surface heating coils is connected to one of the plurality of receiving coils that is disposed at an opposite side with respect to a reference line passing through the bottom surface of the main body.

According to an embodiment of the present disclosure, a recipe providing system may include a user cooking apparatus that generates identification information on a product to be cooked and cook the product to be cooked according to a recipe, and a recipe providing device that generates the recipe based on performance of the user cooking apparatus and the identification information on the product to be cooked.

A system includes a kitchen appliance for preparing food and a battery-operated auxiliary device. The kitchen appliance includes a food preparation vessel for receiving the food to be prepared therein. The kitchen appliance includes a tool for mixing or comminuting the food in the food preparation vessel and/or a heating element for heating the food in the food preparation vessel.

A cooking vessel according to one example embodiment includes a food receptacle for holding food during cooking. The cooking vessel includes an inner shell and an outer shell. An outside surface of the inner shell forms the food receptacle. A portion of an inside surface of the inner shell is spaced from a portion of an inside surface of the outer shell forming a sealed volume between the inner shell and the outer shell. A heat pipe is positioned within the sealed volume between the inner shell and the outer shell for distributing heat through the sealed volume between the inner shell and the outer shell. Embodiments include those wherein each of the inner shell and the outer shell includes a respective bottom wall and a respective side wall.

An appliance for heating a food product includes a housing having an interior defining a heating cavity, a lid enclosing an upper opening of the heating cavity, a water supply including a portion directed through the lid for introducing water to the heating cavity, a heating element adjacent a lower portion of the heating cavity, and a steamer basket receivable within the heating cavity. The steamer basket defines a body with a perforated lower wall positionable above the lower portion of the heating cavity such that the food product is suspended above the lower portion of the heating cavity during heating of water therein and such that steam generated by heating water within the lower portion of the heating cavity permeates the food product for heating thereof.

A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.

A system and method for an automated cooking device that includes a multi-ingredient dispenser with a base, liquid dispenser and a dispensing selector, wherein the base comprises a set of base receptacles; a set of ingredient dispenser units that removably couple with the base receptacles and controllably open when in an engaged mode with the dispensing selector of the multi-ingredient dispenser; a cooking apparatus with a heating unit and mixing unit; and a control unit that is configured to process a multi-stage cooking process and that at least partially controls the dispensing selector, heating unit, mixing unit, and liquid dispenser.

Image analysis for comparison utilizes a combined image distance determined between the one or more captured images and the one or more reference images from a dual path analysis. The dual path analysis can comprise a first image analysis based on histograms of image colors and a second image analysis based a one-dimensional power spectral density of a black and white instance of the one or more captured images and the one or more reference images. In one case, the one-dimensional power spectral density derived by integrating a Discrete Fourier Transform of a two-dimensional image over annular rings of substantially equal area starting from the center of the two-dimensional image.

The present disclosure relates to a food processor for preparing a food in a pot. The food processor comprises the pot, a heating element for heating the pot or a food in the pot, and a temperature sensor for detecting a temperature T.sub.SUR, T.sub.MED of the pot or a food in the pot. The food processor comprises a monitoring device which is configured such that the monitoring device can detect an exceeding of a boiling point SP of a food in the pot on the basis of a temperature measurement value T.sub.NTC(k) of the temperature sensor and an electrical measurement value u(k), which depends on an energy supply to the heating element. Furthermore, the present disclosure relates to a process and a computer program product. A food processor with boiling point detection can thus be made available with particularly low production effort.