A device and method for the protection of food when cooking or reheating in an oven type cooking device is illustrated and described. The food protection device includes a lower member configured to provide support and elevation to the food. Apertures are optionally located in the lower member. A heat shield is in communication with the lower member and is configured to reflect heat to ensure even cooking of the food. The heat shield is configured to extend over a portion of the lower member. The heat shield regulates the amount of heat applied directly to the food between the heat shield and the lower member. Optionally, the heat shield may be modified in shape by the user and/or selectively interchanged so as to customize the cooking effects upon the food.

A device and method for the protection of food when cooking or reheating in an oven type cooking device is illustrated and described. The food protection device includes a lower member configured to provide support and elevation to the food. Apertures are optionally located in the lower member. A heat shield is in communication with the lower member and is configured to reflect heat to ensure even cooking of the food. The heat shield is configured to extend over a portion of the lower member. The heat shield regulates the amount of heat applied directly to the food between the heat shield and the lower member. Optionally, the heat shield may be modified in shape by the user and/or selectively interchanged so as to customize the cooking effects upon the food.

A user equipment is provided. The user equipment includes a user interface, a transceiver and a processor. The user interface may receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user. The transceiver may transmit information of the food model to a cooking apparatus capable of shaping and heating the food. The processor may transmit the information of the food model to the cooking apparatus via the transceiver to allow the cooking apparatus to shape the food according to the food model. Further, the user interface may display an automatic cooking button, a draw button, a cooking method button, and an output button.

A user equipment is provided. The user equipment includes a user interface, a transceiver and a processor. The user interface may receive an input of a food model including at least one of a shape, an ingredient, or a color of a food in accordance with a touch input of a user. The transceiver may transmit information of the food model to a cooking apparatus capable of shaping and heating the food. The processor may transmit the information of the food model to the cooking apparatus via the transceiver to allow the cooking apparatus to shape the food according to the food model. Further, the user interface may display an automatic cooking button, a draw button, a cooking method button, and an output button.

A machine for processing liquid or semi-liquid food products, comprising: a container for processing liquid or semi-liquid food products and provided with walls and an outlet; a stirrer, made at least partly from ferromagnetic material and disposed inside the processing container, the stirrer rotating about a mixing axis to mix the product to be dispensed; an actuator connected to the stirrer to set the stirrer in rotation about the mixing axis, the machine being characterized in that it comprises an induction element comprising one or more wound conductors for generating a magnetic field when an electric current flows through them, the induction element being disposed outside the processing container so that the magnetic field generated passes through at least part of the walls of the processing container to reach the stirrer and causes heating by magnetic induction.

An induction warmer station includes a housing, a cooktop coupled to the housing, an induction coil positioned in the housing adjacent the cooktop, and a controller configured to adjust the frequency of a current input to the induction coil based on an indication of a response of an output current from the induction coil to a change in surface area of load material placed on the cooktop.

An apparatus for preparing a foam from a liquid, particularly a food liquid, such as milk or a milk-based liquid. The apparatus (10) includes a base body (16) provided with electrical connection means (52, 54) and an upper unit (12, 14) arranged to be releasably placed on the base body (16) to be electrically connected to the base body (16) through the electrical connection means (52, 54). The upper unit (12, 14) has an upper body (12) acting as a vessel and an intermediate body (14) separate from each other. The upper body (12) houses a stirring member (24). The intermediate body (14) houses electrically operated driver (42, 44, 46) for driving the stirring member (24) to rotate and a heating element (40) for heating the liquid contained in the upper body (12).

A beverage heating receptacle device for heating a beverage includes a shell, which defines an interior space and which is formed to define a receptacle having an annular sidewall that extends from a bottom to an open top. A beverage is positionable in the receptacle. A heating element is engaged to the shell and is positioned in the interior space proximate to an inner section of the annular sidewall and an upper section of the bottom. A base is selectively engageable to the receptacle so that the base extends from the bottom. A battery is positioned in the base and is operationally engaged to the heating element upon engagement of the base to the receptacle. The battery thus is enabled to selectively power the heating element to heat the beverage.

A portable food preparation assembly for storing and subsequently cooking food items includes a lunchbox that has a first compartment and a second compartment. The first compartment is defined by a thermally insulating material to store food items and ice for cooling the food items. A microwave oven is integrated into the lunchbox for directing microwave energy into the second compartment to cook food items positioned in the second compartment.

A storage system includes a plurality of posts and a heated shelf. The heated shelf is connected to and supported by the plurality of posts and is configured to support food item(s) thereon. The heated shelf is independently adjustable vertically along the longitudinal axes of the posts and includes a body, a heating assembly and a temperature control device. The body includes a plurality of panels fixed to each other and cooperating to define a cavity. The heating assembly is disposed within the cavity of the body and is configured to transfer heat to an upper panel of the plurality of panels. The temperature control device is associated with one of the panels of the body and thermally coupled to the heating assembly. The temperature control device is at least partially externally located relative to the heated shelf and operable to control a temperature of the heated shelf.