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 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 compression type ramen cooker according to an embodiment includes a main frame including side plates formed on both sides thereof, an upper main bar connecting the upper portions of the side plates, and a lower main bar connecting the lower portions of the side plates, a cooking vessel part rotatably mounted on the inner sides of the side plates, a compression chamber mounted above the upper main bar to seal or open the cooking vessel part by moving up and down, an induction heater rotatably mounted on the rear side of the cooking vessel part to heat the cooking vessel part, a ramen discharging part for discharging cooked ramen from the cooking vessel part, and a drain mounted in the lower end of the side plates on both sides to discard the water used for cleaning the cooking vessel part after cooking.

A compression type ramen cooker according to an embodiment includes a main frame including side plates formed on both sides thereof, an upper main bar connecting the upper portions of the side plates, and a lower main bar connecting the lower portions of the side plates, a cooking vessel part rotatably mounted on the inner sides of the side plates, a compression chamber mounted above the upper main bar to seal or open the cooking vessel part by moving up and down, an induction heater rotatably mounted on the rear side of the cooking vessel part to heat the cooking vessel part, a ramen discharging part for discharging cooked ramen from the cooking vessel part, and a drain mounted in the lower end of the side plates on both sides to discard the water used for cleaning the cooking vessel part after cooking.

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 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.

Proposed is a grain dispenser including: a storage unit including a plurality of storage hoppers in which different kinds of grain, respectively, are stored; a container accommodating the kinds of grain to be dispensed; a water supply unit and a water draining unit that supply and drain water, respectively; a container actuator rotating the container to mix and wash the kinds of grain; an artificial intelligence unit identifying a user who makes a request for meal cooking, and learning a kind of grain to be dispensed, an amount of grain to be dispensed, and a multigrain mixture ratio; a memory in which customized data including at least one of the kind of grain to be dispensed, the amount of grain to be dispensed, and the multigrain mixture ratio are stored; and a controller controlling the storage unit, the container actuator, the water supply unit, and the water draining unit.

Proposed is a grain dispenser including: a storage unit including a plurality of storage hoppers in which different kinds of grain, respectively, are stored; a container accommodating the kinds of grain to be dispensed; a water supply unit and a water draining unit that supply and drain water, respectively; a container actuator rotating the container to mix and wash the kinds of grain; an artificial intelligence unit identifying a user who makes a request for meal cooking, and learning a kind of grain to be dispensed, an amount of grain to be dispensed, and a multigrain mixture ratio; a memory in which customized data including at least one of the kind of grain to be dispensed, the amount of grain to be dispensed, and the multigrain mixture ratio are stored; and a controller controlling the storage unit, the container actuator, the water supply unit, and the water draining unit.

A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.

A device that defrosts, warms and/or cooks items such as food in a temperature controlled circulating liquid is described. Embodiments of the device are particularly useful for sous vide cooking that uses relatively low temperatures and long cooking times. The active components including a pump and heater are placed in a self-contained base unit. When the base unit and the liquid-containing vessel or carafe are engaged, the liquid in the carafe is actively circulated by the pump in the base unit. The liquid is also heated as required as it flows through the base unit. Embodiments of the invention that are designed for the consumer can include an easily detachable, lightweight carafe that can be conveniently filled, emptied and cleaned while detached from the base unit. The detachable carafe can be designed with no electrical components so that it can be immersed in water for cleaning.