A heating preservation system includes a selected unit, a control unit, a detection unit, and a heating unit. The selected unit is configured to select a preset temperature from amongst a plurality of differing preset temperatures, each preset temperature corresponds to a preset voltage. The control unit is configured to send out the preset voltage according to the selected preset temperature. The detection unit is configured to detect a temperature of fluid and convert the temperature to a detected voltage. The comparison unit is configured to receive the preset voltage and the detected voltage and compare the detected voltage with the preset voltage. The heating unit is configured to heat the fluid when the detected voltage is less than the preset voltage, and stop heating the fluid when the detected voltage is more than the preset voltage. A smart cup using the heating preservation system is further disclosed.

The heater bag for bakery products comprises a flexible or semi-rigid casing defining a bottom (111), side walls (110), an opening (112), and means (113) for selectively closing the opening (112). At least one semi-flexible heater plate (121, 122) having an electrical heater element (141, 142) incorporated therein is itself inserted in a pocket of natural material comprising cotton, flax, and wool, said pocket constituting a portion of the flexible or semi-rigid casing of the bag. For each heater plate (121, 122), the heating power per cm.sup.2 lies in the range 0.13 W to 0.24 W.

There is provided a cooking apparatus for cooking multiple food items, including: a housing including multiple separate cooking bays; a control module communicatively linked to each of the cooking bays to receive or determine a cooking time and cooking temperature for the food item received by the respective cooking bay; and a coordination module configured to: determine a total cooking time for each of a plurality of the cooking bays; determine the cooking bay with the longest associated cooking time; determine an offset of the start of the cooking process for each of the other cooking bays such that the cooking times of all the cooking bays end approximately simultaneously; and at each determined offset, direct the respective cooking bay to start the cooking process at the cooking temperature.

There is provided a cooking apparatus for cooking multiple food items, including: a housing including multiple separate cooking bays; a control module communicatively linked to each of the cooking bays to receive or determine a cooking time and cooking temperature for the food item received by the respective cooking bay; and a coordination module configured to: determine a total cooking time for each of a plurality of the cooking bays; determine the cooking bay with the longest associated cooking time; determine an offset of the start of the cooking process for each of the other cooking bays such that the cooking times of all the cooking bays end approximately simultaneously; and at each determined offset, direct the respective cooking bay to start the cooking process at the cooking temperature.

A portable baking oven has an upper portion and a lower portion that define a baking chamber are disclosed. A baking chamber opening may be defined entirely by the oven upper portion. The upper portion may pivot away from the lower portion to allow access to the interior of the oven for cleaning. The oven may include a gas-powered infrared bottom burner and a gas-powered curved back burner.

A portable baking oven has an upper portion and a lower portion that define a baking chamber are disclosed. A baking chamber opening may be defined entirely by the oven upper portion. The upper portion may pivot away from the lower portion to allow access to the interior of the oven for cleaning. The oven may include a gas-powered infrared bottom burner and a gas-powered curved back burner.

A portable modular oven provides a collapsible, portable and affordable cooking device that uses wood or charcoal as a heat source. Various components of the oven are preferably constructed of 22-gauge steel, with the exception of a rectangular ceramic cooking surface. The oven can be easily disassembled and its components can be stored inside its base portion to maximize portability. The oven is designed to be a proper pizza oven that can quickly reach temperatures well above 600° F. The height of the cooking surface may be adjusted, as well as the temperature, to accommodate oven baking of a multitude of food items. The oven is designed to be used at home, camping, or tailgating.

A portable modular oven provides a collapsible, portable and affordable cooking device that uses wood or charcoal as a heat source. Various components of the oven are preferably constructed of 22-gauge steel, with the exception of a rectangular ceramic cooking surface. The oven can be easily disassembled and its components can be stored inside its base portion to maximize portability. The oven is designed to be a proper pizza oven that can quickly reach temperatures well above 600° F. The height of the cooking surface may be adjusted, as well as the temperature, to accommodate oven baking of a multitude of food items. The oven is designed to be used at home, camping, or tailgating.

An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.

An oven uses at least one infrared sensor located outside of the oven baking chamber to measure infrared light emissions from an oven floor, and includes apparatuses that defend infrared sensors and light sources from heat damage using for example baffles, shutters, remote location of the sensor from heat sources and powered ventilation, temperature control systems for ovens using at least one infrared sensor to control the temperature of an oven floor, and powered ventilation systems to keep oven walls cool.