A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil.

A toaster includes a rack within a toasting chamber. A lid is movable with the rack to selectively occlude an opening to the toasting chamber. A heating element within the toasting chamber is operable to direct IR energy to the bread product on the rack. An image capture device operates to acquire image data of the bread product on the rack. A controller receives the image data. The controller processor analyzes successive image data received from the image capture device. Based upon the analysis of the image data, the controller operates the heating element to achieve a predetermined toasting level of the bread product and then turn off the heating element.

An oven appliance includes a two or more cooking chambers positioned within a cabinet and a heating assembly for independently and selectively heating those chambers. A controller is configured to obtain a cooking time for each cooking chamber, determine preheat statuses for each chamber, and generate adjusted cooking times for each chamber based at least in part on their respective preheat statuses. The heating assembly then heats each cooking chamber for its adjusted cooking time such that the heating processes in all cooking chambers end simultaneously.

A method for producing a purée from a food product, comprising the following steps: refining the food product up to obtaining a purée; de-activating the enzymes by heating the purée, in order to prevent oxidation of the purée. The step of de-activating the enzymes comprises the step of passing an electric current through the purée between electrodes of a first ohmic heater (31).

The present invention relates to a process for continuous of drying or removing the water phase from wet material, such as organic material and for regulating or controlling the drying mechanisms using heating and drying components in a mechanic set up for drying material. The steam generated in the pre-dryer in the process is sufficient to sustain the energy need of the system as the different components of a meal factory are set up as a closed system.

The present disclosure relates to an induction range of an upper and lower heating type having an advantage of simply cooking a cooking object such as instant food packaged in a food packaging box in a short time, making food taste good by alternately heating upper and lower parts of the cooking object, preventing an electric control device from being burned out by applying an alternating heating type for excluding mutual induction interference between an upper heating unit and a lower heating unit for heating the cooking object, and preventing a burn occurring at the time of gripping the heated cooking object and promoting cleanliness by installing a separate cooling device used for cooling the cooking object or for deodorizing the cooking object.

A method for producing a reheatable food product includes mixing butter, maltodextrin and breadcrumbs so as to form a butter mixture, obtaining a first slice of bread and a second slice of bread, spreading the butter mixture onto a first surface of the first slice of bread and a first surface of the second slice of bread, applying 5 g to 70 g of a filling to the second surface of the first slice of bread, positioning the second slice of bread on the filling such that the second surface of the second slice of bread is adjacent thereto to form the food product, grilling the food product until the first surfaces are golden brown, and compressing the food product to a thickness of 0.56 inches to 0.75 inches while grilling, freezing the food product to a frozen state, reheating the food product.

A battery-operated wireless control system for outdoor cooking and heating appliances is disclosed. The system may include an electronic controller paired to a wireless temperature probe and a wireless monitor device capable of storing and recharging the wireless temperature probe. The electronic controller may control the operation of a fuel supply assembly, a fan assembly, and a spark generating assembly included in the appliance.

A PEF cooking appliance includes a container for food to be cooked. The container includes two PEF electrodes which are spaced apart from one another and between which food to be cooked can be poured. A power factor correction filter is connected to a supply voltage and configured to generate a pulse voltage greater than 600 V, and an energy storage apparatus is connected to the power factor correction filter. Connected to energy storage apparatus are wo pulse forming apparatuses such that a first one of the two pulse forming apparatuses is connected to a first one of the two PEF electrodes and a second one of the pulse forming apparatuses is connected to a second one of the two PEF electrodes.

Exemplary embodiments are directed to a combination appliance. The combination appliance includes a first appliance and a second appliance. The first appliance includes a front surface, a rear surface, side surfaces extending between the front and rear surfaces, and at least one heating chamber. The second appliance includes a front surface, a rear surface, side surfaces extending between the front and rear surfaces, a heating chamber, and a door at the front surface of the second appliance. The first appliance is vertically disposed over the second appliance with the front, rear and side surfaces of the first and second appliances substantially aligned. A width of the combination appliance defined by the front surface of the first and second appliances is dimensioned smaller than a depth of the combination appliance defined by the side surfaces of the first and second appliances.