A hand protecting cavity ventilation system for an oven is provided. The system includes an air duct, positioned at a top of a cavity of the oven, the air duct having a duct outlet aimed toward a door to the cavity to provide an airflow along an inner surface of the door. The air duct extends downward from the ceiling of the cavity in front of and below a heating element disposed below the ceiling of the cavity. The air duct forms a vertically displaced hand protection portion to act as a barrier in front of the heating element, thereby guarding the heating element when the door of the oven is opened.

Disclosed is a portable radiant heating device that has a base, a radiant heat source mounted in a tiltable reflector, and a safety interlock device located in the base. The safety interlock uses a pressure-sensitive foot that prevents the heater from producing infrared heat when not in contact with a mounting surface. The safety interlock device also prevents the heater from producing infrared heat when the reflector is not tilted so as to prevent excessive amounts of infrared heat from being directed towards the mounting surface.

An automated microwave oven configured to autonomously determine a duration of time for heating an object based on a location of the object in a microwave cavity. The heating duration may be a function of cumulative energy estimated to be experienced by the object due to the object location, e.g., radial distance from center, under rotational motion of the rotating tray. A concentric energy visualization is provided on an interior surface of the microwave cavity, representing a function of cumulative energy experienced under rotational motion of a rotating tray about its center-line. The visualization may comprise a plurality of rings concentric about the center-line, each concentric ring representing a constant value of the function of cumulative energy, oscillating in value along the radial length of the rotating tray.

A method by an electromagnetic device includes determining a pattern of electromagnetic energy absorbed by a load disposed inside a cavity into which electromagnetic radiation is directed and generating one or more maps of the pattern of electromagnetic energy absorbed by the load. The one or more maps comprises an indication of a distribution of heating within the load. The method further includes determining, based on the one or more maps, a plurality of sequences of operating parameter combinations configured so as to heat the load via absorption of the electromagnetic radiation in accordance with a target temperature profile with respect to the load. The method thus includes emitting electromagnetic radiation into the cavity based on the plurality of sequences of operating parameter combinations to achieve the target temperature profile with respect to the load.

A cooking apparatus includes an outer housing, an inner housing forming a cooking chamber, a plurality of heaters arranged on an upper side of the cooking chamber, a tray including a plurality of cooking surfaces heated at different temperatures by the plurality of heaters, the tray being arranged to be detachable from the cooking chamber, a turn table rotatably arranged under the tray, and a magnetron arranged outside the cooking chamber at a lower height than the tray to emit high-frequency waves to an area between the tray and the turn table.

A cooking apparatus includes a cooking chamber, a first heating source disposed on an upper side of the cooking chamber, a second heating source disposed on a lower side of the cooking chamber, and a shelf. The first heating source includes including a plurality of heaters and the second heating source includes a magnetron configured to generate high-frequency waves. The cooking chamber includes a first cooking area formed above the shelf and a second cooking area formed below the shelf. The first cooking area supporting a first object to be cooked using the first heating source and the second heating source. The second cooking area supporting a second object to be cooked using the second heating source. The shelf includes a cooking surface and a heat generator. The heat generator is configured to generate heat due to the high-frequency waves and transfer the heat to the cooking surface.

An improved inside of can curing technology is provided. One implementation uses narrowband, semiconductor produced infrared energy which is focused into the inside of the can to affect a very high-speed curing result and will directly impact the coating covering the inside walls of the can to rapidly cure the coating. De-tempering and annealing of the aluminum can body does not have time to occur, thus leaving a stronger can with the same amount of aluminum or a can of the same strength but with less aluminum. It is also possible to eliminate the natural gas fueled oven that is the current standard and replace it with a completely hydrocarbon-free curing alternative that has superior performance. This high powered radiant, narrowband energy will be digitally controlled to introduce only the needed heat and to not overheat the can.

A cooking appliance according to a concept of the disclosure includes: a cooking room; and a door configured to open or close the cooking room, wherein the door includes: a door body forming an accommodating space in which a printed circuit board is accommodated; a front panel positioned in front of the door body to cover the accommodating space; and a panel bracket fixed to the front panel and configured to detachably couple the front panel with the door body, and the accommodating space is exposed to an outside of the cooking appliance upon separating of the front panel from the door body.

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.