A system for preparing food that includes a holder for holding the food and an apparatus. The apparatus includes a processing chamber that is RF-impermeable and air-impermeable, a holding device for holding the holder inside the processing chamber, an RF-antenna to radiate RF-energy to the inside of the processing chamber for heating the food inside the holder, a fan for circulating the air in the processing chamber through an air-permeable side and through the holder, and a heater to provide heat to the circulated air. The fan and the heater are to air fry the food inside the holder. The processing chamber includes a top shell having a top inner space and a top rim forming an access opening to the top inner space, and a bottom shell having a bottom inner space and a bottom rim forming an access opening to the bottom inner space. In a closed position, the top shell and the bottom shell are to envelop an interior space that includes the top inner space and the bottom space. The processing chamber is shaped such that the RF-wave has a node substantially at the top rim and/or the bottom rim in the closed position.

A cooking system for cooking food includes a housing defining a hollow chamber configured to receive a food container. The housing has an upper portion defining an opening to said hollow chamber. A lid is movable relative to said housing. The lid contacts the housing in a closed position about the upper portion of the housing to close the opening to the hollow chamber. At least one heating element is associated with at least one of said housing and said lid. The cooking system is operable in a plurality of cooking modes including a pressure cooking mode and a convective cooking mode. In said pressure cooking mode, the cooking system is operable as a pressure cooker and in said convective cooking mode, the cooking system is operable as a convection cooker.

A control system for use with an outdoor cooking apparatus may include a hub and an axle housing adapted to slidably couple with a hub. The control system may also include a motor mounted at or near the upper end of the axle housing and an axle mechanically coupled to the motor and extending through the axle housing to a free end emerging from the lower end of the axle housing. The control system may also include a support coupling attached to the free end of the axle, the support coupling being adapted to support a food support below the axle housing. The axle housing may be selectively arranged and secured relative to the sleeve to position the height of the support coupling relative to the lower end of the axle housing and the axle may rotate about its longitudinal axis when the motor is turned on.

One or more methods are disclosed to provide for the preparation of a food product that can be quickly cooked, while exhibiting flavors, textures, and colors of more traditional and time consuming cooking methods. The method produces a food product with the full flavor profile of barbeque, with the ease of a ready-made meal. The preparation prior to packaging facilitates a Maillard reaction and carmelization of the food product. The method can include marinating the food product, searing an outside portion of the food product, smoking the food product, vacuum sealing and then cooking the food product using a sous vide method. The prepared food product can then be easily heated by the end user for consumption.

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 apparatus including a housing; a plurality of prongs connected to the housing so that the prongs are movable with respect to the housing; and a device for holding a food; and wherein the plurality of prongs are configured to be moved from a position outside of the food to a position where the plurality of prongs are inserted into the food; and wherein the plurality of prongs are configured to insert a substance into the food. The substance may be a seasoning. The apparatus may include a device for cleaning the plurality of prongs through a vacuum process and/or a blower process; wherein the device has an input configured to connect to one of the plurality of prongs. The apparatus may include a cook food platform; a sandwich platform; a hot beverage platform; and a cold beverage platform.

The present disclosure relates to a control device for a food processing apparatus, and to a food processing apparatus, the apparatus comprising a food processing compartment (3) for a food substance, a heating unit (15) arranged to apply a heating procedure to the food substance, a weight sensor (44) arranged to monitor the weight of the processed food substance, and a control device (40) that is arranged to obtain weight information for the food substance, compute a derivative signal that is indicative of a weight loss rate of the food substance, compute a characteristic value of the derivative signal, and in an initial stage of the heating procedure, based on the characteristic value, determine an estimate for an initial fat content of the food substance, for the ongoing heating procedure, and/or an estimate for a resulting fat content change for the food substance. The present disclosure further relates to a method of operating a food processing apparatus.

The present technology is directed to a system for vacuum cooking a non-animal protein, High Moisture Extrusion (HME) food product using steam injection. In various instances the system may comprise: a vacuum cooking food processing system. In various instances the vacuum cooking food processing system may comprise a vacuum tumbler. In some embodiments, the vacuum tumbler may comprise: a vacuum sensor; a temperature sensor; a vacuum valve; a steam injector; and a dosing nozzle.

A cooking apparatus has a cooking chamber, a microwave unit to radiate microwaves to the cooking chamber, a convection unit to supply hot air to the cooking chamber, a grill unit to supply radiant heat to the cooking chamber, an input unit to receive a cooking command and a control unit to perform a cooking corresponding to the received cooking command by performing one of a first heating stage and a second heating stage, and after performing the one of the first heating stage and the second heating stage, performing the other one of the first heating stage and the second heating stage. In the first heating stage, the control unit operates the microwave unit and at least one of the convection unit and the grill unit, and in the second heating stage, the control unit operates the grill unit and the convection unit while not operating the microwave unit.

An aerospace galley insert includes an oven defining therein an oven inner cavity for receiving food to be prepared and a fluid supply for supplying fluid comprising water or water vapour to the oven inner cavity. The galley also includes an exterior space, a heat pipe extending between the cavity and the exterior space, a first temperature sensor for detecting a first temperature in the cavity, a second temperature sensor for detecting a second temperature in the exterior space, and a third temperature sensor for detecting a third temperature of the heat pipe where it extends into the exterior space. The system also includes a control unit configured to determine an actual water vapour concentration in the oven inner cavity based on the first, second and third temperatures, and configured to control the fluid supply in order to adjust the actual water vapour concentration to a target water vapour concentration.