A method of controlling the operation of a flavoring device (200; 400; 1000) associated with a cooking chamber (315; 515) of a cooking oven (100; 100) for treating food stored therein is proposed. The flavoring device (200; 400; 1000) comprises at least one casing (205; 1003; 1006), at least one air path (600; 700; 1061; 1064) traversing said casing (205; 1003; 1006) and fluidly connecting at least one air inlet opening (210; 1012b; 1036) of said casing (205; 1003; 1006) to at least one air outlet opening (270b, 270c; 1030b; 1045b) of said casing (205; 1003; 1006). The method comprises: a) providing one between a flavoring substance (610; 1063) and a smoking substance (710; 1066) in said at least one air path (600; 700; 1061; 1064); b) selecting (920) one between a flavoring process and a smoking process, and c) controlling (930-950, 960-970) a heating in said casing (205; 1003; 1006) according to the selected one between said flavoring process and said smoking process.

A process (10) is proposed for producing a precooked food product based on meat, fish, vegetables, fruit, pasta or a sauce. The process (10) comprises: providing (21-27) a packaging containing a food product in a volume insulated from the external environment; extracting (29) air from said volume such that a vacuum condition is created therein; maintaining (31) the packaging at a constant temperature of between 40 C. and 80 C. for a predetermined first time interval, subjecting (35) the packaging to a predetermined pressure of between 250 MPa and 600 MPa for a second time interval less than the first time interval, and bringing (33,37) the packaging to a predetermined temperature of between 0 C. and 4 C. at the end of the first time interval. Further proposed is a precooked food product obtained through the process, its use for the preparation of a gastronomic product and a kit for the preparation of a gastronomic product comprising the said precooked food product.

Disclosed herein is a cooking system for cooking food, the system including a housing having a hollow interior, a lid movable relative to the housing, at least one heating element associated with one of the housing and the lid, wherein the cooking system is operable in a plurality of modes including a conductive cooking mode and a convective cooking mode, wherein in the conductive cooking mode the cooking system is operable as a conductive cooker and in the convective cooking mode the cooking system is operable as a convection cooker.

A smoker includes a smoke generator that is configured to provide a controllable method of producing smoke without creating a flame. The device includes a housing including a hopper for storing a smoking fuel within the interior of the housing. The hopper feeds the smoking fuel to a fuel conveyor that is partially within the housing and partially exterior of the housing. A motor is connected to the fuel conveyor so that operation of the motor causes the smoking fuel to move along the length of the fuel conveyor. As the smoking fuel moves along the fuel conveyor, it is heated to produce continuous smoke without producing a flame. The smoke generator is capable of controlling the quality and the quantity of the smoke produced by the smoke generator independently of the heat that is used to cook food within a cabinet of the smoker.

Systems and methods for cutting and cooking a substance are disclosed. Exemplary implementations may: convey, via a primary conveying subsystem, a layer of food substance along a conveyance path along which the layer of food substance is conveyed; cut, via a cutter, the layer of food substance into food pieces; apply, via a primary pressurized fluid outlet, primary pressurized fluid such that the food pieces are released from the cutter; heat, via the heating mechanism, a chamber; apply, via a secondary pressurized fluid outlet, secondary pressurized fluid so that the food pieces are held flat to the primary conveying substrate, and hold, via a secondary conveying subsystem, the layer of food substance flat between the primary conveying substrate and a secondary conveying substrate for at least a portion of the chamber.

The present disclosure relates to a device for cooking a starch-based food item. The device comprises a vessel for receiving a quantity of the starch-based food item with an initial weight; a weighing scale for weighting the food item during cooking; a heater for heating the starch-based food item; and a controller coupled to the weighing scale and the heater. The controller causes the heater to cook the starch-based food item at a first temperature for a first time duration, the first temperature is higher than a starch gelatinization temperature; and causes the heater, based on the weighing scale reading, to cook the starch-based food item at a second temperature for a second time, where the second temperature is higher than the first temperature and above 150 C. The device makes cooked food healthier and more appetizing, which is beneficial to health especially for individuals with diabetes and obesity.

A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.

An endless conveyor belt for a conveyor baking oven has a conveyor run with a plurality of belt links configured in one piece, the belt links extending transversely to a conveying direction and being mounted between lateral guides. Seen in projection in a plane perpendicular to a conveying plane, each of the belt links has gas passage openings. These gas passage openings have a total opening surface area, which amounts to at least 30% of a total surface area of the projection of the belt link. The result is an endless conveyor belt, which allows a baking space of a conveyor baking oven equipped with an endless conveyor belt of this type to be heated more efficiently and flexibly.

A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.

A lid assembly that can be placed on a pan having a bottom surface that is configured for placement on a burner of the stove top with one or more foods to be cooked supported above an inner bottom surface of the pan by a rack. The lid assembly covers the pan and thereby encloses the one or more foods to be cooked and the rack within a cavity defined by the pan and the lid assembly. An air flow generator mounted on a shaft that extends through a cover portion of the lid from a motor disposed on an opposite side of the cover portion rotates the shaft to produce airflow within the cavity. The lid assembly cooks foods in less time and using less energy than normally required with a conventional oven.