A method of making and using a medical delivery device includes forming a first compartment to contain at least a portion of an activator, where forming the first compartment includes forming a first wall with a first ferrous material such that the first wall disintegrates in response to first electromagnetic radiation received by the first ferrous material. Upon contact, the activator activates one or more molecular nanomachines. The method also includes forming a second compartment adjacent to the first wall of the first compartment to contain the one or more molecular nanomachines. The second compartment includes a second wall that includes a second ferrous material. The second wall is configured to disintegrate and release one or more activated molecular nanomachines into a patient in response to second electromagnetic radiation received by the second ferrous material.

A method of preparing meals in a computerized kitchen workspace is set forth. The computerized kitchen workspace includes one or more robots for preparing and cooking food in the kitchen workspace. Kitchen appliances may be automatically controlled according to a recipe. The one or more robots may access kitchen items necessary for meal preparation by rotating automated shelves. The meal may then be automatically prepared by the one or more robots. Automated storage shelves may be provided with electrical power for powering kitchen appliances found on the shelves.

The invention relates to a method for preparing a heat treated and tempered cheese wrap, as well as the cheese wrap itself. The method includes melting previously refrigerated cheese into a disc shape, and subjecting the cheese disc to alternating heating and cooling steps to produce a pliable, low to no carbohydrate, and gluten free cheese wrap. The product can be used, for example, as a snack or as a bread substitute in sandwich wraps and roll ups.

A method for reducing the heating time of an egg patty includes adding an effective amount of a calcium additive to the egg patty, where the calcium additive reduces the microwave heating time required to achieve a target temperature as compared to an egg patty in which the calcium additive is not present.

A method for controlling the cooking process in a cooking chamber of an oven is provided. The chamber includes at least one heating element, at least one fan having respective intake and delivery areas, and at least one baking tray. A temperature sensor is arranged in the delivery area, measuring the temperature of the air and/or steam which comes into contact with the food at the entry to the at least one baking tray, and compares that to the cooking temperature which is set in the corresponding cooking program. The method includes: providing a second temperature sensor in the intake area of the fan; calculating temperature difference detected by the sensors; setting a predetermined difference between the temperatures; and controlling the heating element and the fan during cooking to keep the temperature difference in the cooking chamber equal to or below the predetermined value throughout the actual cooking time.

A cooking device, system and method are disclosed herein. In one embodiment, the method requires a microwavable cooking sheet to be provided, wherein the microwavable cooking sheet is comprised of a single layer of a primary material that is non-plastic and wherein the primary material has a weight of between 18 pounds per 3000 square feet and 60 pounds per 3000 square feet. The microwavable cooking sheet may be wetted and then wrapped completely around food to be cooked in a microwave. The food is cooked in the microwave with the wet microwavable cooking sheet wrapped around the food, such that a pressure increase of at least 3/16.sup.th of an inch of H.sub.2O is built-up within the microwavable cooking sheet.

A PEF cooking appliance includes a PEF generator, and a carrier configured to receive a storage container for food. The carrier includes at least two PEF electrodes spaced apart to enable insertion of the storage container there between. At least one the PEF electrodes is connected to the PEF generator. The carrier is embodied as a drawer with a top cover pivotably attached thereto The drawer includes a base, with one of the two PEF electrodes being integrated into the base of the drawer and another one of the two PEF electrodes being integrated into the cover of the drawer.

A cooking device is provided. The cooking device may include a cavity forming a space in which food may be received for cooking, a grill heater provided at one side of the cavity and having a plurality of heaters to heat the food, a food sensing device provided in the cavity to acquire information related to a size of the food received in the cavity, and a main controller to estimate the size of the food using information sensed by the food sensing device. The main controller may then operate a part or all of the plurality of heaters according to the estimated size of the food to perform a grill cooking operation.

Packaged product (20) comprising a food product (24) to be cooked in a cooking device (10), the packaged product (20) comprising identification means (21) providing information to and readable by the cooking device (10) related to a plurality of steps to be applied for cooking the food product (24) according to a predetermined profile, such that, in particular the duration, the selection of the heating mode and the power level of each of the heating mode, optionally and additionally a cooling mode, are set for each one of these steps according to the type of product to be cooked. The heating mode for each step is selected amongst one or a combination of microwave heating, infrared heating, hot air convection or hot air impingement, the cooling mode being applied by one or a combination of sub-pressure cooling or air ventilation.

The invention relates to a method (100) and apparatus for controlling the heating of food ingredients. The method comprises the step of measuring (110) the spectrum of energy absorption of the food ingredients in a given range of radio frequencies. The method also comprises the step of identifying (120), in said given range of radio frequencies, the radio frequency for which the food ingredients have the maximum energy absorption. The method also comprises the step of applying (130) an electrical field to the food ingredients, said electrical field having a radio frequency corresponding to said radio frequency for which the food ingredients have the maximum energy absorption. The step of measuring (110) comprises, for a plurality of selected radio frequencies in said given range of radio frequencies, the steps of: applying an electrical field on the food ingredients having a radio frequency corresponding to a given selected radio frequency in said plurality of selected radio frequencies; and, measuring the ratio between the energy of the radio frequency electrical field reflected or absorbed from the food ingredients, and the energy of the radio frequency electrical field applied to the food ingredients. The plurality of selected radio frequencies are selected from said given range of radio frequencies by the steps of: for each of said given range of radio frequencies, obtaining a penetration depth of an electrical field having a radio frequency corresponding to the given radio frequency into the food ingredients, and including the given radio frequency into the plurality of selected radio frequencies if the penetration depth of the electrical field having radio frequency corresponding to the given radio frequency is equal to or larger than the thickness of the food ingredients in the direction of the electrical field applied to the food ingredients. This invention allows reducing the heating time of food ingredients.