An electromagnetic heater for heating an irregularly shaped object, including: a cavity within which an object is to be placed; at least one feed which feeds UHF or microwave energy into the cavity; and a controller that controls one or more characteristics of the cavity or energy to assure that the UHF or microwave energy is deposited uniformly in the object within ±30% over at least 80% of the volume of the object.

Disclosures of the present invention describe a coaxial microwave rotary applicator for material processing, mainly comprising: a waveguide unit, a microwave generator connected to one end of the waveguide unit, a bearing unit, a chamber, a rotary shaft, a driver unit, a sampling unit. The bearing unit is connected to the waveguide unit through a non-rotary ring, and the chamber is connected to a rotary ring of the bearing unit, and the microwave generator is configured for supplying a microwave to the chamber. By such arrangements, it is able to uniformly heat a specific material disposed in the chamber by driving the chamber to rotate. It is worth noting that, a user is allowed to clearly observe the processing progress via the sampling unit during the heating process of the specific material.

An oven may include a cooking chamber configured to receive a food product, a radio frequency (RF) heating system configured to provide RF energy into the cooking chamber using solid state electronic components to heat the food product, and a context awareness engine. The context awareness engine may include processing circuitry configured to receive RF signature data (including measurements of at least forward power and reflected power) associated with provision of RF energy into the cooking chamber, and to correlate an RF signature with a phenomenon observed with respect to the food product to define a signature profile for the phenomenon observed.

A cooking adjustment system for a cooking appliance includes a body that defines a cooking cavity. A steam generator system is coupled to the body. The steam generator system is configured to inject steam into the cooking cavity. An air temperature sensor is disposed within the cooking cavity and configured to sense a dry bulb temperature. A food probe has multiple food temperature sensors. At least one of the food temperature sensors is configured to sense a surface temperature of a food item. A controller is communicatively coupled to the steam generator system, the air temperature sensor, and the food probe. The controller is configured to determine a wet bulb temperature utilizing the surface temperature of the food. The controller is configured to adjust relative humidity within the cooking cavity in response to at least one of the wet bulb temperature and the dry bulb temperature.

Disclosed herein is a terminal device and a cooking apparatus capable of guiding an arrangement of a food item in the cooking apparatus comprising a plurality of heat sources to form a plurality of cooking zones having different heating characteristics. The terminal device comprises an imaging device, a user interface provided to display an image captured through the imaging device and provided to receive an input from a user, and a controller configured, in response to determining that the captured image corresponds to an image of a cooking apparatus and in response to obtaining food item information from the user, to control the user interface to display an augmented reality (AR) image of the food item superimposed on a recommended cooking zone among a plurality of cooking zones of the cooking apparatus.

A cooking appliance includes a housing that defines a cavity therein, a door connected to the housing and configured to open and close the cavity, a microwave (MW) heating module configured to emit microwaves into the cavity, and an induction heating (IH) module configured to emit a magnetic field towards the cavity. The IH module includes a working coil that is configured to generate the magnetic field and a thin film that is disposed between the cavity and the working coil.

A heated probe is provided that cooks food from the inside-out in order to help reduce cooking times. The probe may be used within an oven, or it may be used as a standalone cooking source. The probe may include heat control, such that foods may be cooked at a low temperature for extended periods of time without drying out the food. Such heat control may help keep proteins tender to produce a result similar to proteins cooked in a sous vide style.

A cooking apparatus includes a main body having a cooking chamber, a coupler having a pair of pressure surfaces and rotatably provided, and a tray provided-to-be withdrawn from the cooking chamber by sliding movement. The tray has a pair of seating projections each capable of being brought into contact with the pair of pressure surfaces and being rotatably pushed by the coupler. Therefore it is possible to easily switch between the rotatable state of the tray and the state of sliding movement of the tray.

A portable, sustainable, and efficient system and apparatus for breaking down processed solid plastic waste and other polymer-based feedstock into fuel oil, sustainable energy, carbon char, and other useful products. With minor modifications, biomass can also be treated. Distributed microwave heating sources and mechanical mixing effectively mix heat in a highly insulated reactor that protects the microwave components, makes fast pyrolysis possible, and thereby enables scaling down to compact and highly portable systems. Products include diesel, gasoline, propane, butane, and char. Product materials are distributed using tight temperature control and mechanical routing.

A heating appliance includes a housing having interior walls with interior surfaces defining a cooking chamber for heating food, a microwave heating source configured to generate microwave radiation for heating the food, and a thermoresistive heating plate disposed in an opening defined in an interior wall. The thermoresistive heating plate has a substrate having an inner surface aligned with the interior surface of the interior wall, and a bottom surface opposite to the inner surface. The thermoresistive heating plate includes a thermoresistive coating disposed on the bottom surface configured to generate heat upon application of an electric current such that the heat is transmitted through the substrate to the cooking chamber from the thermoresistive coating, the microwave heating source, or both, and the substrate is transparent to microwave radiation to allow microwave emission through the substrate.