A cooker comprises a cooking chamber configured to cook food with water; a first unit configured to feed water to the cooking chamber; a second unit configured to obtain information related to an interruption of the cooking; and a controller configured to operate the first unit according to the information related to the interruption, after the cooking recovers from the interruption. With the cooker, the influence of the interruption on the cooking process, in particular on the water fed to the cooking chamber, is taken into account, which helps to improve the taste of the cooked food.

A cooker comprises a cooking chamber configured to cook food with water; a first unit configured to feed water to the cooking chamber; a second unit configured to obtain information related to an interruption of the cooking; and a controller configured to operate the first unit according to the information related to the interruption, after the cooking recovers from the interruption. With the cooker, the influence of the interruption on the cooking process, in particular on the water fed to the cooking chamber, is taken into account, which helps to improve the taste of the cooked food.

An active temperature control module can be used with drinkware and plateware devices. The drinkware can be a mug made of metal, and optionally coated with a ceramic material. The active thermal control module can optionally be removably coupleable to a surface of the drinkware or plateware device. The module can include at least one heating element that can thermally communicate with a surface of the drinkware or plateware device to thereby effect heat transfer through the base to food stuff (e.g., a solid food, a liquid food) in the drinkware or plateware device. The module can include at least one sensor configured to sense a parameter of the foodstuff, and at least one power storage element configured to provide power to the at least one heating element. The module can include control circuitry configured to control operation of the one or more heating elements, and a transceiver configured to transmit operating information of the module to a remote electronic device and to receive operating instructions from the remote electronic device. Optionally, the module can include a heat transfer pack that can thermally communicate with the at least one heating element, and which can be interposed between the at least one heating element and a surface of the drinkware or plateware device.

In the present invention, provided is a monitoring device (10) including an operating-state-change information acquisition unit (11) that acquires operating-state-change information indicating a time-series change in operating states of an electrical device, the device being capable of assuming multiple types of operating states, a standard transition pattern storage unit (12) that stores standard transition pattern information indicating a pattern of transition between operating states generated in a normal electrical device, and a monitoring unit (13) that determines whether or not the electrical device is normal using the operating-state-change information and the standard transition pattern information.

The present invention relates to an apparatus (10) for steaming and blending a food product, comprising: a container (14) for receiving the food product, wherein the container (14) comprises a base (16), a side wall (18) and an annular upstanding column (20) extending from the base (16) of the container (14) and surrounding an opening (22) in the base (16); a blade assembly (30, 30′) comprising (i) a first annular support member (32) which is coaxially arranged with the annular upstanding column (20) of the container (14) and (ii) at least one blade (36) which extends from the first annular support member (32), wherein the first annular support member (32) of the blade assembly (30, 30′) and the annular upstanding column (20) of the container (14) together form a first steam inlet passage (58); a drive system (38) comprising a motor (40) and a drive shaft (42, 42′) for coupling the motor (40) to the blade assembly (30, 30′); and a steam generator (48) for providing steam to the first steam inlet passage (58) via a second steam inlet passage (64, 64′) arranged within the annular upstanding column (20), wherein the drive shaft (42, 42′) comprises a hollow interior which forms at least a part of the second steam inlet passage (64, 64′) and is fluidly connected to the steam generator (48).

The present invention relates to an apparatus (10) for steaming and blending a food product, comprising: a container (14) for receiving the food product, wherein the container (14) comprises a base (16), a side wall (18) and an annular upstanding column (20) extending from the base (16) of the container (14) and surrounding an opening (22) in the base (16); a blade assembly (30, 30′) comprising (i) a first annular support member (32) which is coaxially arranged with the annular upstanding column (20) of the container (14) and (ii) at least one blade (36) which extends from the first annular support member (32), wherein the first annular support member (32) of the blade assembly (30, 30′) and the annular upstanding column (20) of the container (14) together form a first steam inlet passage (58); a drive system (38) comprising a motor (40) and a drive shaft (42, 42′) for coupling the motor (40) to the blade assembly (30, 30′); and a steam generator (48) for providing steam to the first steam inlet passage (58) via a second steam inlet passage (64, 64′) arranged within the annular upstanding column (20), wherein the drive shaft (42, 42′) comprises a hollow interior which forms at least a part of the second steam inlet passage (64, 64′) and is fluidly connected to the steam generator (48).

A knockdown pour-over kettle includes a kettle body and a first and a second kettle cover that are detachably assembled together. The first kettle cover can be installed in a first end of the kettle body to close the first end or removed from the first end to open the same. The second kettle cover can be detachably installed in a second end of the kettle body and has a base portion and a spout portion. Differently sized spout portions can be selectively detachably coupled to an end of a communicating passage formed in the base portion to communicate with a liquid storing space in the kettle body for pouring water. A third kettle cover can take the place of the second kettle cover to close the second end, so that the assembled kettle body and first and third kettle covers together form a thermo flask structure.

The present disclosure relates to a temperature prompting method and device. The method includes: acquiring a current temperature in a target container; acquiring a distance of the target container to a target terminal, which is linked to the target container; determining, according to the current temperature, a first time duration to be elapsed when a temperature in the target container changes to a predetermined target temperature; determining, according to the distance of the target container to the target terminal, a second time duration to be elapsed when the target terminal moves to a location where the target container stands; and triggering a prompt signal if the first time duration is less than or equal to the second time duration. According to the present disclosure, temperature control flexibility may be improved.

Disclosed herein is a monitoring system including a detecting device configured to detect at least one of smoke and heat, an alarm in operable communication with the detecting device, wherein the alarm is configured to notify a user after the detecting device detects at least one of smoke and heat, a sensing structure configured to determine whether a heating apparatus has a temperature that is above a threshold, and a processor in operable communication with the sensing structure and at least one of the detecting device and the alarm, the processor configured to at least one of turn off at least one of the alarm and the detecting device; and reduce the sensitivity of the detecting device, when the sensing structure determines that the heating apparatus has a temperature that is above a threshold.

A cooking apparatus for boiling or frying food. The cooking apparatus has an outer pot defining a cooking well containing the cooking liquid. A basket or inner pot is situated within the cooking well of the outer pot. The outer pot has two protrusions along its inner wall. The inner pot has two flanges along its outer wall. The inner pot may be rotated to align the flanges either with the protrusions of the outer pot or with the gaps between the protrusions. When aligned with the protrusions, the flanges rest on the protrusions, allowing the inner pot to drain.