A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A method includes inserting a food item into an inner volume of a thermal container. A liquid circulating through a liquid jacket at least partially surrounding and fluidically isolated from the inner volume of the thermal container is cooled such that thermal energy from the food item is transferred to the cooled liquid. After the cooling, thermal energy from a first heating element is transferred to the liquid circulating through the liquid jacket such that thermal energy from the heated liquid is transferred to the food item. Thermal energy from a second heating element is transferred to the food item in response to a criterion being satisfied. The second heating element is different from the first heating element and is disposed in the inner volume of the thermal container.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
A47J 27/04 - Cooking-vessels for cooking food in steamDevices for extracting fruit juice by means of steam
A47J 36/32 - Time-controlled igniting mechanisms or alarm devices
F25D 23/12 - Arrangements of compartments additional to cooling compartmentsCombinations of refrigerators with other equipment, e.g. stove
F25D 17/02 - Arrangements for circulating cooling fluidsArrangements for circulating gas, e.g. air, within refrigerated spaces for circulating liquids, e.g. brine
Cooking appliances, namely, electric stoves and broilers for
water bath based cooking, steam cooking, cooking in boiling
water; electric rice cookers; electric pasta cookers;
electric coffee makers.
(1) Cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water; electric rice cookers; electric pasta cookers.
5.
APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 39/00 - Heat-insulated warming chambersCupboards with heating arrangements for warming kitchen utensils
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
F25D 23/12 - Arrangements of compartments additional to cooling compartmentsCombinations of refrigerators with other equipment, e.g. stove
F25D 17/02 - Arrangements for circulating cooling fluidsArrangements for circulating gas, e.g. air, within refrigerated spaces for circulating liquids, e.g. brine
cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water; electric rice cookers; electric pasta cookers
Refrigerating appliances; cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water, searing and frying
Refrigerating appliances; cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water, searing and frying
12.
FOOD CARTRIDGES AND CARRIERS FOR USE IN A COOKING DEVICE
Systems, devices, and methods for storing and/or cooking food items via a food storage and cooking device are described. In some embodiments, a method of cooking a food item via includes disposing a food item in a food container, an inner volume of the food container configured to receive a flow of fluid and an outlet of the food container substantially aligned with a drain. A volume of fluid having a temperature sufficient to cook the food item is conveyed into the inner volume of the food container. After a predetermined time, a flow of fluid is conveyed into the inner volume of the food container such that the volume of fluid in the inner volume of the food container exceeds a threshold volume. The volume of fluid is then drained automatically into the drain in response to the volume of fluid exceeding the threshold volume.
Refrigerating appliances; cooking appliances, namely,
electric stoves and broilers for water bath based cooking,
steam cooking, cooking in boiling water, searing and frying.
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
F25D 17/02 - Arrangements for circulating cooling fluidsArrangements for circulating gas, e.g. air, within refrigerated spaces for circulating liquids, e.g. brine
A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.
A method of using a storage and cooking device having multiple thermal containers includes disposing a first food item in a first thermal container, a second food item in a second thermal container, and a third food item in a third thermal container. A volume of fluid is cooled and circulated through at least a portion of the device such that thermal energy from at least one of the first, second, or third food item is transferred to the cooled fluid. The device is transitioned from a first operating mode to a second operating mode in response to a criterion being satisfied. When in the second configuration, the volume of fluid is heated and circulated through at least a portion of the device such that thermal energy is transferred from the volume of fluid to at least one of the first, second, or third food item.
Systems, devices, and methods for storing and/or cooking food items via a food storage and cooking device are described. In some embodiments, a method of cooking a food item via includes disposing a food item in a food container, an inner volume of the food container configured to receive a flow of fluid and an outlet of the food container substantially aligned with a drain. A volume of fluid having a temperature sufficient to cook the food item is conveyed into the inner volume of the food container. After a predetermined time, a flow of fluid is conveyed into the inner volume of the food container such that the volume of fluid in the inner volume of the food container exceeds a threshold volume. The volume of fluid is then drained automatically into the drain in response to the volume of fluid exceeding the threshold volume.
29 - Meat, dairy products, prepared or preserved foods
Goods & Services
Refrigerating appliances; cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water, searing and frying Prepackaged meals consisting primarily of meat, fish or poultry, and vegetables
(1) Refrigerators; cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water, searing and frying
A system includes a first food compartment and a second food compartment configured to be disposed in a first portion and a second portion, respectively, of a fluid immersion device. The first food compartment defines an inner volume and is configured to fluidically isolate a first food item in the inner volume and to transfer thermal energy between a fluid in the first portion of the fluid immersion device and the first food item. The second food compartment is configured to receive a second food item and is at least temporarily coupled to a carrier configured to be disposed in the second food compartment. At least a portion of the second food compartment is fluid permeable and is configured to receive a flow of fluid from the second portion of the fluid immersion device to transfer thermal energy from the fluid to the second food item.
B65D 81/34 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents for packaging foodstuffs intended to be cooked or heated within the package
24.
APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING VIA FLUID IMMERSION
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
A47J 36/08 - Lids or covers for cooking-vessels for draining liquids from vessels
B65D 81/18 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
F25D 3/08 - Movable containers portable, i.e. adapted to be carried personally
F25D 3/11 - Devices using other cold materialsDevices using cold-storage bodies using liquefied gases, e.g. liquid air with conveyors carrying articles to be cooled through the cooling space
F25D 17/06 - Arrangements for circulating cooling fluidsArrangements for circulating gas, e.g. air, within refrigerated spaces for circulating gas, e.g. by natural convection by forced circulation
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
25.
APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING VIA FLUID IMMERSION
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
A47J 36/08 - Lids or covers for cooking-vessels for draining liquids from vessels
B65D 81/18 - Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
F25D 3/08 - Movable containers portable, i.e. adapted to be carried personally
F25D 3/11 - Devices using other cold materialsDevices using cold-storage bodies using liquefied gases, e.g. liquid air with conveyors carrying articles to be cooled through the cooling space
F25D 17/06 - Arrangements for circulating cooling fluidsArrangements for circulating gas, e.g. air, within refrigerated spaces for circulating gas, e.g. by natural convection by forced circulation
26.
APPARATUS AND METHODS FOR AT LEAST SEMI-AUTONOMOUS MEAL STORAGE AND COOKING VIA FLUID IMMERSION
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
A47J 36/00 - Parts, details or accessories of cooking-vessels
A47J 43/00 - Implements for preparing or holding food, not provided for in other groups of this subclass
F25D 11/00 - Self-contained movable devices associated with refrigerating machinery, e.g. domestic refrigerators
G06K 7/10 - Methods or arrangements for sensing record carriers by electromagnetic radiation, e.g. optical sensingMethods or arrangements for sensing record carriers by corpuscular radiation
G06K 19/07 - Record carriers with conductive marks, printed circuits or semiconductor circuit elements, e.g. credit or identity cards with integrated circuit chips
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
27.
Apparatus and methods for at least semi-autonomous meal storage and cooking via fluid immersion
A method of using a fluid-immersion storage and cooking device having a thermal container that defines a first volume and a second volume includes disposing a first food item in the first volume. A second food item and a third food item are disposed in the second volume in a first position and a second position, respectively. A volume of fluid having a first temperature is circulated through the first volume to transfer thermal energy to the first food item. After a predetermined time, at least a portion of the volume of fluid is heated to a second temperature. A portion of the volume of fluid is conveyed to the second volume such that (1) the second food item is substantially submerged in the portion of the volume of fluid and (2) the third food item is disposed substantially outside of the portion of the volume of fluid.
Refrigerating appliances; cooking appliances, namely, electric stoves and broilers for water bath based cooking, steam cooking, cooking in boiling water, searing and frying
