A monitoring and control system is provided. The system includes a plurality of sensors for obtaining readings associated with food items, such as temperature readings, freshness indications, and the like. The system is scalable and configurable with each sensor being capable of functioning as an individual sensor and/or as part of a grouping of sensors. The system is configured to obtain a variety of information, such as ambient air temperature, dwell time of food items, moisture levels, and the like, thereby enabling the system to recognize current and future concerns. The system provides audio and visual warnings and visual displays. In some embodiments, the system performs one or more physical operation based on one or more detected condition. The system is further configured to distinguish between accurate readings and inaccurate readings and/or to otherwise determine if an obstacle is preventing a sensor from obtaining an accurate reading.

An actively heated or cooled portable container is provided. The container has a portable body with a receiving portion defined by an inner wall that receives a liquid. A heating and cooling system housed in the portable body has a cooling element in thermal communication with at least a portion of the inner wall to remove heat from the liquid. The heating and cooling system also has a heating element in thermal communication with at least a portion of the inner wall, control circuitry to control the operation of the heating element and one or more power storage elements to provide electrical energy to the heating element and/or control circuitry. The control circuitry controls the heating element to add heat to the liquid in the receiving portion to maintain the temperature of the liquid at a predetermined temperature or increase the temperature of the liquid above said predetermined temperature. Optionally, the control circuitry can calculate a volume of the liquid in the receiving portion of the portable body based on sensed information indicative of a temperature of the liquid in the receiving portion.

The present invention relates to an instant cooking heating bag and, more specifically, to an instant cooking heating bag of which an inner bag, in which food is to be accommodated, is put into an outer bag so as to be integrally formed by the binding of the inner bag with the outer bag, provided with a heating agent and an aqueous solution bag in a space formed between the outer bag and the inner bag, and provided with a cutting means connected to the aqueous solution bag, so as to allow food to be heated and cooked instantly by a user's simple manipulation of pulling the cutting means, thereby allowing warm food to be conveniently consumed outdoors without using additional cooking utensils. An instant cooking heating bag according to the present invention comprises: an outer bag of which the upper part is open and the lower part is closed such that the upper end part is bound so as to seal the inside of the outer bag in a state in which contents are accommodated therein; an inner bag accommodated inside the outer bag such that the upper part thereof is open and the lower part thereof is closed, thereby allowing food to be accommodated therein and providing an opening/closing zipper at the opening of the open upper part; and a heating agent accommodated in a heating space formed between the outer bag and the inner bag and generating heat by reacting with an aqueous solution, and the instant cooking heating bag further comprises: an aqueous solution bag accommodated in the heating space and in which an aqueous solution, causing the reaction of the heating agent, is put; and a cutting means of which one end is connected to one side of the aqueous solution bag so as to cut the aqueous solution bag by being pulled by an external force, wherein the border of one side of the aqueous solution bag is bound to the inner surface of the outer bag along a first binding line.

Various embodiments of the present technology generally relate to wireless heat devices (“wireless heating devices”). More specifically, some embodiments relate to disposable devices, designed for the conversion of oscillating magnetic field energy directly into thermal energy, without a battery storage medium or intermediary. Described are devices being used to directly convert magnetic field energy into thermal energy for the purpose of heating target surfaces.

Various embodiments of the present technology generally relate to wireless heat devices (“wireless heating devices”). More specifically, some embodiments relate to disposable devices, designed for the conversion of oscillating magnetic field energy directly into thermal energy, without a battery storage medium or intermediary. Described are devices being used to directly convert magnetic field energy into thermal energy for the purpose of heating target surfaces.

A module for adjusting a temperature of a liquid in a container can include an elongate portion sized for insertion into the container, the elongate portion having an outer surface that contacts the liquid in the container about its circumference, the elongate portion housing therein one or more heating or cooling elements operable to facilitate heat transfer between at least a portion of the elongate portion and the liquid in the container. An adaptor attached to a proximal end of the elongate portion has a rim and a circumferential wall that have an outer circumference greater than an outer circumference of the elongate portion, the adaptor defining one or more passages between the circumferential wall and the outer surface of the elongate portion. The adaptor can be coupled to an opening of the container such that the elongate portion is suspended in the container and so that at least a portion of the elongate portion is submerged in the liquid in the container. The one or more passages allow the liquid to exit the vessel while the elongate portion is disposed in the container, allowing a user to consume the liquid in the container while the module is disposed in the container. A plurality of adaptors of varying sizes can be provided to allow use of the module with containers of varying sizes.

A roasting/serving device has a base rack and a removably attachable raised rack. The assembled base and raised racks are held within a single pan or between a lower pan and an oppositely-oriented upper pan. The pan or pans containing the assembled base and raised racks is/are placed within a wire chafing stand with rotatable handles. The handles are rotatable to clamp together rims of the upper pan and lower pan.

A heat retentive server includes a chamber defined between an upper shell and a lower shell that are connected to one another. An induction-heatable member is positioned in the chamber, and the induction-heatable member may be heated by electromagnetic induction to a first temperature that is greater than the heat deflection temperature of the upper shell. Buffering material comprising an inhibitively conductive hydrophobic material is positioned in the chamber between the induction-heatable member and the upper shell, and the buffering material is adapted for providing predetermined conductive heat transfer from the induction-heatable member to the upper shell so that at least a portion of the upper shell is heated to a second temperature that is greater than the heat deflection temperature of the upper shell. The second temperature is less than the first temperature.

A food locker includes a housing, a food support member, a first door, a second door, and a lock. The housing includes a front wall a front wall, a rear wall, and a chamber. The front wall includes a first opening in communication with the chamber. The rear wall includes a second opening in communication with the chamber. The food support member is disposed within the chamber. The first door is supported by the housing and is movable between a closed position and an open position. The food support member is accessible through the first opening when the first door is in the open position. The second door is supported by the housing and is movable between a closed position and an open position. The food support member is accessible through the second opening when the second door is in the open position. The lock is operatively coupled to at least one of the housing and the first door and is actuatable between a locked configuration and an unlocked configuration. The lock is operable to (i) permit the first door to move from the closed position to the open position when the lock is in the unlocked configuration and (ii) prevent the first door from moving from the closed position to the open position when the lock is in the locked configuration.

A food locker includes a housing, a food support member, a first door, a second door, and a lock. The housing includes a front wall a front wall, a rear wall, and a chamber. The front wall includes a first opening in communication with the chamber. The rear wall includes a second opening in communication with the chamber. The food support member is disposed within the chamber. The first door is supported by the housing and is movable between a closed position and an open position. The food support member is accessible through the first opening when the first door is in the open position. The second door is supported by the housing and is movable between a closed position and an open position. The food support member is accessible through the second opening when the second door is in the open position. The lock is operatively coupled to at least one of the housing and the first door and is actuatable between a locked configuration and an unlocked configuration. The lock is operable to (i) permit the first door to move from the closed position to the open position when the lock is in the unlocked configuration and (ii) prevent the first door from moving from the closed position to the open position when the lock is in the locked configuration.