A cooking apparatus includes a cooking chamber, a cooking plate having a visual representation distinguishing a plurality of areas on a top surface of the cooking plate, a plurality of heaters configured to supply heat to the plurality of areas and a controller configured to receive information about a cooking object including a plurality of pieces of food having different cooking conditions, based on the information about the cooking object, determine a first heating intensity to be used to heat the first piece of the food, and a second heating intensity to be used to heat the second piece of the food, control the plurality of heaters to supply heat of the first heating intensity to the first area, and control the plurality of heaters to supply heat of the second heating intensity to the second area.

A cooking apparatus includes a cooking chamber, a cooking plate having a visual representation distinguishing a plurality of areas on a top surface of the cooking plate, a plurality of heaters configured to supply heat to the plurality of areas and a controller configured to receive information about a cooking object including a plurality of pieces of food having different cooking conditions, based on the information about the cooking object, determine a first heating intensity to be used to heat the first piece of the food, and a second heating intensity to be used to heat the second piece of the food, control the plurality of heaters to supply heat of the first heating intensity to the first area, and control the plurality of heaters to supply heat of the second heating intensity to the second area.

The present invention is to provide a cooking apparatus to operate in an automated/robotic environment containing 2 major sub-units: air fryer hood and a rotating pot wherein the air fryer hood streams high velocity, heated air, circulating it in the cooking pot which is rotated, generating a stirring motion of the food ingredients contained in the pot. The apparatus can be used as a stand alone or incorporated in robotic or automated food preparation systems. The apparatus provides controlled cooking regimes for various recipes and food product requirements and each of the sub-units of the apparatus is independently controlled, enabling turning on and off the sub-unit, adjusting the circulated air, velocity and temperature, adjusting the pot's rotational velocity and direction.

Embodiments are directed to a cooking device and/or to a high-temperature liner, potentially made out of silicone. In one scenario, the high-temperature liner includes a liner shell configured for placement within a cavity of a cooking device, a bottom plate embedded within the liner shell, and a temperature gauge configured to provide internal temperature readings for the cooking device. The cooking device may be formed of a laminate structure, wherein one or more layers of the laminate structure include a temperature gauge, a thermoelectric generator, and or a controller.

Embodiments are directed to a cooking device and/or to a high-temperature liner, potentially made out of silicone. In one scenario, the high-temperature liner includes a liner shell configured for placement within a cavity of a cooking device, a bottom plate embedded within the liner shell, and a temperature gauge configured to provide internal temperature readings for the cooking device. The cooking device may be formed of a laminate structure, wherein one or more layers of the laminate structure include a temperature gauge, a thermoelectric generator, and or a controller.

A robotic heating and mixing system which automatically warms or cooks and mixes ingredients for a meal or entrée in a heating pot which warms or cooks the ingredients in a manner resembling a wok and is automatically gimbaled between a loading position for loading the ingredients, a cooking and mixing orientation, a serving orientation for delivering the warmed or cooked ingredients to a plate or to a bowl or other container, and a cleaning orientation.

A pot lid assembly configured to cover a pot body. The pot lid assembly comprises a pot lid and a mixing machine. The mixing machine includes an electric motor and a mixing apparatus. The mixing apparatus includes a stirring rod and a plurality of stirring vanes positioned on the stirring rod. The electric motor includes a rotary shaft operatively connected with the stirring rod so that the electric motor can cause the stirring rod to rotate. The pot lid is configured to cover the pot body to form a closed cooking space. When the pot lid is removed from the pot body, the mixing apparatus remains located in the cooking space of the pot body. When the pot lid assembly of the present application is in use, the mixing apparatus remains in the cooking space of the pot body after the removal of the pot lid.

Provided is a method of cooking for a food-cooking appliance having a reception means designed to receive the food products, a motion-inducing means positioned inside the reception means, and at least one main heating means. The method includes: a first cooking step during which the relative rotation of the reception means and of the motion-inducing means is neutralized and at least one main heating means is operated in order to regulate the temperature to a first set-point value; and a second cooking step during which the relative rotation of the reception means and of the motion-inducing means is active and at least one main heating means is operated in order to regulate the temperature to a second set-point value higher than the first.

An automatic cooking machine includes: an upper portion provided with a connection port thereon; a control interface arranged to operably generate control commands based on a user's manipulations to control operation of the automatic cooking machine; a base; a heater arranged on the base; a supporting portion coupled between the upper portion and the base, and arranged to support the upper portion; a hopper for receiving materials and having a hollow feeding tube, wherein the feeding tube is detachably inserted into the connection port; a cooking pot capable of being heated on the heater; and a strainer capable of being placed in the cooking pot and receiving materials. The strainer is provided with holders and the side walls and the bottom of the strainer are provided with multiple filter pores. When the strainer is placed in the cooking pot, the holders expose outside the cooking pot.

A stove top cover includes a top surface and a bottom surface and forming a cutout extending there through and having a periphery that defines the cutout. Still further, the stove top cover can include a flange or a series of flanges formed on the top surface that extends around the periphery of the cutout and projects outwardly from the top surface to a height and extends inwardly a distance toward and over an edge of a burner of the stove top. By using a nonflammable material (i.e., silicone, polyvinyl fluoride or PTFE-coated fiberglass) and overlapping the flange over the periphery of the burner, any contents that may overflow a pot or pan placed on the burner is entirely diverted onto the surface of the cover. With the cover, being easier to clean than the stove top, or even disposable, stove top cleaning is reduced or mitigated.