A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

A monitoring system for a food processing system. A sensor unit gathers sensor data related to the food processing system. A recording unit records sensor data to generate data history of the amount of food produced over time; and a control unit analyzes the data history and informs whether too many or too little food is produced for a time period. The monitoring system further includes a learning unit integrated into the local monitoring apparatus to determine a mapping of current sensor data to current feature data based on at least one food processing training. The training comprises current sensor data of the local monitoring apparatus or current sensor data of sensor units of further monitoring apparatuses at different places.

A monitoring system for a food processing system. A sensor unit gathers sensor data related to the food processing system. A recording unit records sensor data to generate data history of the amount of food produced over time; and a control unit analyzes the data history and informs whether too many or too little food is produced for a time period. The monitoring system further includes a learning unit integrated into the local monitoring apparatus to determine a mapping of current sensor data to current feature data based on at least one food processing training. The training comprises current sensor data of the local monitoring apparatus or current sensor data of sensor units of further monitoring apparatuses at different places.

A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

A heat treatment monitoring system comprises a sensor unit having at least one sensor to determine current sensor data of food being heated; a processing unit to determine current feature data from the current sensor data; and a monitoring unit adapted to determine a current heating process state in a current heating process of the monitored food by comparing the current feature data with reference feature data of a reference heating process.

The present invention relates to a small, lightweight, portable or easily removable high temperature oven with a rotating floor, designed to bake one pizza at a time, and operate between 300 and 1400 F., with mechanisms to independently regulate the temperature of the dome and the floor of the oven, using thermocouples, infrared sensors, other temperature sensors, industrial oven controllers, other programmable logic controllers, solenoid gas valves, or proportional response gas valves, baffles and ventilation systems and other heat sources, control sensing and regulation systems, to imitate the baking conditions of a heavy ceramic traditional Italian cupola oven. Different embodiments include portable catering ovens, food truck ovens, very small pizzeria ovens, and residential ovens with automatic controls, that are approximately conventional residential countertop depth.

The present invention relates to a small, lightweight, portable or easily removable high temperature oven with a rotating floor, designed to bake one pizza at a time, and operate between 300 and 1400 F., with mechanisms to independently regulate the temperature of the dome and the floor of the oven, using thermocouples, infrared sensors, other temperature sensors, industrial oven controllers, other programmable logic controllers, solenoid gas valves, or proportional response gas valves, baffles and ventilation systems and other heat sources, control sensing and regulation systems, to imitate the baking conditions of a heavy ceramic traditional Italian cupola oven. Different embodiments include portable catering ovens, food truck ovens, very small pizzeria ovens, and residential ovens with automatic controls, that are approximately conventional residential countertop depth.

Disclosed herein is an oven including a monitoring unit which monitors a cooking compartment and transmits data obtained by the monitoring to an external device through a network to allow a user to check a cooking process of the oven through the external device without directly checking the oven through a transparent portion thereof to provide convenience to the user.