The subject matter discloses an autonomous system for preparing food products located in a housing, the system comprising multiple ingredients tanks for storing ingredients of food products and cooking equipment for preparing food products using the ingredients stored in the ingredients tanks. The system also comprises a computerized unit, that collects orders for the food products, stores operations for preparing the food products included in the orders from the ingredients and sending commands to the cooking equipment to prepare the food products included in the orders. The system also comprises a delivery preparation system for preparing the prepared food product for delivery and collection compartments for storing the prepared food products included in the orders. The collection compartments comprise an identifier accessed from outside the housing.

Cooking systems with improved heating consistency and corresponding methods are provided. A cooking system includes a cooking compartment for receiving food, and a control system for controlling food cooking therein. The control system stores multiple heating times corresponding to different user inputs (e.g., a food shade, a food type, a cooking mode, etc.) The control system can determine temperatures of the cooking compartment from the past to present, as well as a temperature change between the past and present. When the cooking system is activated, the control system receives the user inputs and selects a stored heating time based upon these user inputs and the present cooking compartment temperature. At certain present temperatures, the cooking system also selects the stored heating time based upon the temperature change. This allows the controller to adjust the heating time based upon the cooking compartment temperature, and optionally temperature change, to avoid overcooking food.

Food preparation apparatus and associated methods. In one method, dough is proofed in an oven compartment and then baked in the same oven compartment. Temperature and/or humidity can be controlled during proofing and/or baking cycles. A blower may be used, for example, to exhaust gas to ambient to reduce heat and/or moisture in the compartment. For example, the blower may be used between proofing and baking cycles to prepare an environment in the oven compartment for the baking cycle.

A computer-implemented method for food cook completion estimation that includes: acquiring food temperature data from a first food item, the food temperature data comprising a plurality of food temperatures detected at a plurality of different times and reflecting a change in food temperature over time; selecting, based on the change in food temperature, a first non-linear prior cook profile from a plurality of non-linear prior cook profiles stored in a database that includes the first non-linear prior cook profile; and estimating a cook completion time based on the first non-linear prior cook profile.

An electronic stove incorporates a cylindrical outer shell and a concentric copper heater core. A foil heater surrounds the copper heater core and a heater control PCB carried in the outer shell is connected to the foil heater. A battery assembly has a cylindrical second outer shell carrying a battery pack. A power controller carried in the second outer shell is connected to the battery pack. A connector carriage is engaged between the battery assembly and cylindrical outer shell, extending through the shell of the battery assembly and received in the cylindrical outer shell aligned proximate a lower surface of the first outer shell whereby the lower surfaces of the first outer shell and the second outer shell are in planar alignment. A first contact set of a connector is connected to the heater control PCB. A second contact is connected to the power controller.

Embodiments of the present disclosure provide a generating method of data, a processing method of data, an executing method of data and device thereof. A user can create required structured data by means of a terminal device, even if the user does not understand the working principle of an Internet-of-Things device and an instruction code. The terminal device can convert execution sequence data into structured data that can be executed by the Internet-of-Things device and provide the structured data for the Internet-of-Things device, so that the Internet-of-Things device can directly execute a corresponding operation according to a state control instruction in the structured data, thereby improving the structured data custom extension capability of the Internet-of-Things device while meeting user requirements.

A recipe verifying method, a recipe verifying server, and a smart manufacturing controlling system using the same are provided. The recipe verifying method includes the following steps. An inputting recipe having a plurality of inputting parameters is intercepted. The inputting recipe is transmitted from one of the inspection apparatuses. A target best known method (BKM) recipe is searched out from a plurality of candidate BKM recipes according to the inputting recipe. A plurality of predetermined limitations are obtained according to the target BKM recipe. Whether the inputting parameters of the inputting recipe meet the predetermined limitations is determined. An error report is generated, if the inputting parameters of the inputting recipe do not meet the predetermined limitations. At least one error is heighted in the error report.

A method for controlling the cooking process in a cooking chamber of an oven is provided. The chamber includes at least one heating element, at least one fan having respective intake and delivery areas, and at least one baking tray. A temperature sensor is arranged in the delivery area, measuring the temperature of the air and/or steam which comes into contact with the food at the entry to the at least one baking tray, and compares that to the cooking temperature which is set in the corresponding cooking program. The method includes: providing a second temperature sensor in the intake area of the fan; calculating temperature difference detected by the sensors; setting a predetermined difference between the temperatures; and controlling the heating element and the fan during cooking to keep the temperature difference in the cooking chamber equal to or below the predetermined value throughout the actual cooking time.

A disclosed computer-implemented method for heating an item in a chamber of an electronic oven towards a target state includes heating the item with a set of applications of energy to the chamber while the electronic oven is in a respective set of configurations. The set of applications of energy and respective set of configurations define a respective set of variable distributions of energy in the chamber. The method also includes sensing sensor data that defines a respective set of responses by the item to the set of applications of energy. The method also includes generating a plan to heat the item in the chamber. The plan is generated by a control system of the electronic oven and uses the sensor data.

According to one example, a system includes a heat source operable to provide an amount of energy to be used to cook a food item. The system further includes a processor operable to establish a first communication link with a wireless device having a cooking recipe for the food item. The processor is further operable to receive, via the first communication link, an indication of a first temperature associated with the cooking recipe. The processor is further operable to establish a second communication link with a cooking device system operable to be used in cooking the food item, and to receive, via the second communication link, an indication of a current temperature associated with the food item. The processor is further operable to, based on the indication of the first temperature and the indication of the current temperature, adjust the amount of energy provided by the heat source.