Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.

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 system and method for a process to prepare consumable food and/or drink products by means of precise heating and stirring for a set period of time. The system utilizes a variable rotation rate magnetic stirring process, a variable temperature heating process, and a timing process in order to prepare consumables. The magnetic stirrer provides agitation to a fluid medium and facilitates homogenous distribution of heat produced by the heating element throughout the fluid. This even distribution of heat creates an improved consumable preparation. The system is suitable for home use.

A system and method for a process to prepare consumable food and/or drink products by means of precise heating and stirring for a set period of time. The system utilizes a variable rotation rate magnetic stirring process, a variable temperature heating process, and a timing process in order to prepare consumables. The magnetic stirrer provides agitation to a fluid medium and facilitates homogenous distribution of heat produced by the heating element throughout the fluid. This even distribution of heat creates an improved consumable preparation. The system is suitable for home use.

In a system for liquid circulation and heating and for vacuumizing, the system comprises a base unit (1) and an accessory (100), and the base unit (1) comprises a housing, wherein the base unit (1) comprises an air/water flow path and an air flow path and the accessory (100) is connectable to one or both of the air/water flow path and the air flow path. The air/water flow path and the air flow path of the base unit (1) are connected with each other via a flow line comprising a valve, so that it is possible to connect a pump arranged in the air/water flow path and a pump arranged in the air flow path in series.

In a system for liquid circulation and heating and for vacuumizing, the system comprises a base unit (1) and an accessory (100), and the base unit (1) comprises a housing, wherein the base unit (1) comprises an air/water flow path and an air flow path and the accessory (100) is connectable to one or both of the air/water flow path and the air flow path. The air/water flow path and the air flow path of the base unit (1) are connected with each other via a flow line comprising a valve, so that it is possible to connect a pump arranged in the air/water flow path and a pump arranged in the air flow path in series.

Disclosed embodiments include apparatuses, systems, and methods for circulating and managing temperature of a liquid in a vessel. An illustrative embodiment includes an apparatus having a control section with a pump to receive liquid and expel the liquid via a pump outlet, a temperature interface to modulate a supply of energy, and a control interface to direct operation of the pump and the temperature control interface. An immersible section is configured to be at least partially immersed in the liquid and includes at least one temperature control surface to heat the liquid in response to the energy received from the temperature interface, a pump inlet to draw the liquid into the pump, and a filtration housing covering the at least one temperature control surface and the pump inlet to prevent particles over a predetermined size from passing into the pump inlet and coming into contact with the at least one temperature control surface.

Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.

Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.