A bottle warmer uses heating of a water bath. An adjustment element is used to set both a thermostat set temperature for the control of the water bath as well as a timing value for a mechanical timer. An alarm is generated when the timing value has elapsed.

A bottle warmer uses heating of a water bath. An adjustment element is used to set both a thermostat set temperature for the control of the water bath as well as a timing value for a mechanical timer. An alarm is generated when the timing value has elapsed.

Embodiments of the present application provide a cooking control method and apparatus, a cooking device, and a computer readable storage medium, being applied to cooking devices. The cooking device includes an oil draining apparatus. The cooking control method includes obtaining a cooking instruction; when it is determined that the cooking instruction instructs the initiation of an oil draining function, obtaining a first temperature inside of the cooking device; controlling, according to the first temperature and a pre-set temperature range, the working state of the cooking device, and the cooking ingredients undergo boiling periodically, and the grease inside of the cooking ingredients enters the oil draining apparatus.

Embodiments of the present application provide a cooking control method and apparatus, a cooking device, and a computer readable storage medium, being applied to cooking devices. The cooking device includes an oil draining apparatus. The cooking control method includes obtaining a cooking instruction; when it is determined that the cooking instruction instructs the initiation of an oil draining function, obtaining a first temperature inside of the cooking device; controlling, according to the first temperature and a pre-set temperature range, the working state of the cooking device, and the cooking ingredients undergo boiling periodically, and the grease inside of the cooking ingredients enters the oil draining apparatus.

A cooking appliance includes a body defining a cooking cavity. A door is rotatably coupled to the body. An imager assembly is coupled to an interior surface of the door. The imager assembly includes an image sensor configured to obtain image data within a field of view, a first primary mirror positioned at a first angle proximate to the image sensor and within the field of view, and a second primary mirror positioned at a second angle proximate to the image sensor and within the field of view. A secondary mirror assembly includes multiple secondary mirrors coupled to the body within the cooking cavity. The secondary mirrors reflect image views within the cooking cavity to the first primary mirror and the second primary mirror which reflects the image views to the image sensor to be captured as the image data.

A cooking appliance includes a body defining a cooking cavity. A door is rotatably coupled to the body. An imager assembly is coupled to an interior surface of the door. The imager assembly includes an image sensor configured to obtain image data within a field of view, a first primary mirror positioned at a first angle proximate to the image sensor and within the field of view, and a second primary mirror positioned at a second angle proximate to the image sensor and within the field of view. A secondary mirror assembly includes multiple secondary mirrors coupled to the body within the cooking cavity. The secondary mirrors reflect image views within the cooking cavity to the first primary mirror and the second primary mirror which reflects the image views to the image sensor to be captured as the image data.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

A modular oven includes a cabinet receiving separate modules with distinct cooking operations. Modules of the modular oven may provide any combination of convection cooking, steam cooking, impingement cooking, and high speed cooking. Therefore, the modules may be mixed and matched to suit the desired cooking operations. In some embodiments, improved steam cooking at lower cooking temperatures is provided by directing spraying water onto an independent heat source, controlled separately from the cavity heating element, within each cooking zone. By operating a separate heating element specifically for steam generation, there can be more accurate heat control of the cooking zones without overheating the cooking zones when steam is needed but when lower cooking temperatures (e.g., 211 degrees Fahrenheit and below) are desired.

The present invention relates to a method for performing a cooking process on a food product ready to be cooked on the basis of a cooking recipe information provided in a cooking recipe (10). At least one food model (30) is generated on the basis of the cooking recipe information and a database (14, 16, 20, 22, 26, 28). The cooking recipe (10) comprises at least one of the information about: —an ingredient, —a preparation step or process, —the shape of unprocessed food, and —composition, properties and condition of the food product. The database (14, 16, 20, 22, 26, 28) comprises information about ingredients and/or unprocessed food, which may be basic nutrient information of ingredients and/or unprocessed food, particularly information about content of at least one of: water, fat, carbohydrates and proteins. The database (14, 16, 20, 22, 26, 28) may also comprise, in addition or alternatively, information about at least one thermal property of the unprocessed food or food product ready to be cooked. If applicable, at least one thermal property of the food product ready to be cooked, in particular its density, thermal conductivity and/or heat capacity, is estimated on the basis of the cooking recipe information and the basic nutrient information. At least one cooking parameter of the cooking process, in particular temperature of the cooking equipment and/or environment, duration of a cooking program and/or program segment and/or program step, heating mode, etc., is defined based on the food model (30) and/or on at least the provided or estimated at least one thermal property of the food product.

The present invention relates to a method for performing a cooking process on a food product ready to be cooked on the basis of a cooking recipe information provided in a cooking recipe (10). At least one food model (30) is generated on the basis of the cooking recipe information and a database (14, 16, 20, 22, 26, 28). The cooking recipe (10) comprises at least one of the information about: —an ingredient, —a preparation step or process, —the shape of unprocessed food, and —composition, properties and condition of the food product. The database (14, 16, 20, 22, 26, 28) comprises information about ingredients and/or unprocessed food, which may be basic nutrient information of ingredients and/or unprocessed food, particularly information about content of at least one of: water, fat, carbohydrates and proteins. The database (14, 16, 20, 22, 26, 28) may also comprise, in addition or alternatively, information about at least one thermal property of the unprocessed food or food product ready to be cooked. If applicable, at least one thermal property of the food product ready to be cooked, in particular its density, thermal conductivity and/or heat capacity, is estimated on the basis of the cooking recipe information and the basic nutrient information. At least one cooking parameter of the cooking process, in particular temperature of the cooking equipment and/or environment, duration of a cooking program and/or program segment and/or program step, heating mode, etc., is defined based on the food model (30) and/or on at least the provided or estimated at least one thermal property of the food product.