A washing and drying unit configured to perform at least one of washing, drying, and sterilizing, or any combination thereof includes at least one sensor configured to determine a dimension and/or shape of the object, a washing and/or sterilizing apparatus and a drying and/or sterilizing apparatus configured to direct at least one apparatus or spray of a washing and/or sterilizing or a drying and/or sterilizing fluid to the object, at least one robot arm connected to at least one of the apparatuses, and a controller operable to orient and move the at least one robot arm. A separate sterilization apparatus may be included and the sterilization may include using electrified water or water that has been exposed to ultraviolet light. The controller orients the at least one robot arm based on the dimension and/or shape determined by the at least one sensor.

A method of operating a dish treating appliance includes a user interface disposed along the top edge of a door for selectively opening and closing access to a treating chamber. The user interface can be illuminated and operating the user interface can include operating a user input mode when the door is open and a status mode when the door is closed.

The present invention is a washing apparatus for induction suitable cookware and also involves the method of washing. The apparatus can be incorporated in restaurants, operated manually or incorporated in automatic cooking systems. The apparatus comprises of an induction heating unit, a replaceable water nozzle, a sink, an induction element, a ceramic glass, a pump, an electric motor, a controller, a manual HMI and a vision system.

A dishwasher appliance equipped with leak detection features and a method of detecting leak conditions during an operation cycle of a dishwasher are provided. In one aspect, the dishwasher appliance includes a tub having a sump. A pressure sensor is mounted to the sump and is configured to monitor the sump pressure during an operation cycle. If the sump pressure falls below a pressure threshold during a circulation cycle, corrective action can be taken. For instance, a circulation pump circulating wash fluid through the tub can deactivated and a static pressure reading can be taken by the pressure sensor. The static pressure reading can be compared to a static pressure reading taken prior to the circulation cycle. In response to whether the static pressure is within a predetermined range of the static pressure reading taken prior to the circulation cycle, the circulation cycle can be recommenced or aborted.

A system (10) for loading at least one conveyor warewasher (1, 1′) with washware includes a feed conveyor belt (11) for delivering washware to at least one loading region of the conveyor warewasher (1, 1′) and a detection system (15), in particular an optical one, configured to detect at least one of the following parameters of the washware on the feed conveyor belt (11) when delivering the washware (9a, 9b, 9c) to the loading region: (i) a type of the washware, (ii) a degree of soiling of the washware, and/or (iii) an order of the washware and/or an alignment of the washware relative to the feed conveyor belt (11). The detection system (15) has an assigned evaluation device, which is configured to control the delivery of the washware to the at least one loading region as a function of at least one of the detected parameters.

A method for controlling a dish washer includes: supplying washing water to a water storage unit; delivering washing water from the water storage unit to the washing tank; heating washing water in the sump by a first heat exchanger disposed in the sump; injecting heated washing water through an injection arm; recovering heat from heated washing water by the first heat exchanger and transferring heat to a second heat exchanger disposed in the water storage unit after completion of washing; and discharging washing water cooled by the first heat exchanger from the sump to an outside. The dish washer includes a heat pump system including the first heat exchanger, the second heat exchanger, an expansion apparatus, that expands refrigerant received from the first heat exchanger or the second heat exchanger, a compressor that compresses and circulates refrigerant received from the first heat exchanger or the second heat exchanger.

A dishwasher includes a housing having walls defining a tub having an outlet and inlet for humid air to flow out from and into the tub, respectively. A drying system contacts at least one wall of the tub. The drying system includes an inlet conduit fluidly connected to the outlet and an outlet conduit fluidly connected to the inlet with the inlet conduit and the outlet conduit forming an inverted V-shaped air circuit defining an airflow path therethrough. The drying system also includes at least one adsorbent component having an adsorbent material positioned along the airflow path, and at least one gate check valve blocking airflow from the tub to the adsorbent material during a wash cycle. The adsorbent material is regenerated via heat transfer through the at least one wall from the tub during a wash cycle when the gate check valve is closed.

Example systems and methods are described that are capable of gripping objects. In one implementation, a method involves identifying, by a processing system, an object to be gripped at a first location, commanding, by the processing system, a robotic actuator to move a gripper in a first direction so that the gripper makes contact with the object, wherein one or more teeth in a plurality of fingers associated with the gripper mechanically engage the object, and commanding, by the proceeding system, the robotic actuator to move the gripper in a second direction that is substantially opposite to the first direction, causing the gripper to grip the object.

A method of washing induction cookware having a cookware content, using induction heating and a water jet, and comprising a washing process having the steps of: heating the cookware during a washing cycle; washing the cookware in the washing cycle with a cold-water jet; drying the cookware after the washing cycle; heat sanitization of the cookware; and steam sanitization of the cookware, whereby the washing process is analyzed by a vision system, the washing process is controlled and adjusted by a controller having parameters varying between each of the cookware content; whereby the parameters are derived from an interfaced cooking apparatus and from a manual input and whereby the vision system serves to regulate a water pressure, a water flow, a heating temperature, and time durations between each of the cookware content, with each of the cookware content having a cooking base, a food contact surface, recipe ingredients cooked, a cooking temperature, and a cooking duration.

A home appliance includes a cabinet, a user interface provided on the cabinet, the user interface comprising one or more light emitting diodes and at least one input button, a wireless communication module configured to receive wireless transmissions, and a controller provided within the cabinet. The controller is configured for receiving a request for a system update via the wireless communication module, displaying a predetermined sequence on the user interface via the one or more light emitting diodes indicating that the request for the system update is available, receiving a confirmation via a user input to the user interface to initiate the system update, and instructing the wireless communication module to obtain the system update.