A cooking appliance includes a cooking compartment and an exhaust system. The cooking compartment defines a cooking cavity. Moreover, the exhaust system includes a cooling duct for delivering ambient air to the cooking cavity, an exhaust duct for receiving exhaust gas from the cooking cavity and discharging the exhaust gas to an ambient atmosphere, and a fan that is operable to motivate ambient air from the ambient atmosphere through the exhaust system such that a first portion of ambient air flows into the cooling duct, and a second portion of ambient air different from the first portion flows into the exhaust duct.
A cooking oven wet bulb sensor system having: a reservoir configured to be secured to a cooking chamber wall of the cooking oven, with a cavity of the reservoir in an upward-facing orientation; a temperature sensor probe configured to be mounted at least partially within the cavity of the reservoir; and a water fill opening positioned to dispense water into the cavity. A cooking oven having a wet bulb sensor system and a method for operating a cooking oven are also provided.
G01K 13/00 - Thermometers specially adapted for specific purposes
A21B 1/40 - Bakers' ovens characterised by the means for regulating the temperature
G01N 25/62 - Investigating or analysing materials by the use of thermal means by investigating moisture content by psychrometric means, e.g. wet-and-dry-bulb thermometers
A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.
A sous-vide circulator cooker that sounds an audible alarm when the system raises the temperature of the water to a determined temperature. The sous-vide circulator cooker includes temperature sensors, heaters and a pump to circulator temperature controlled fluids. The system also contains a speaker or buzzer that can play alarms or music when the system comes to a predetermined temperature. In at least one embodiment, the sous-vide circulator can also distinguish between self-heating and user-induced temperature changes, and will sound alarms accordingly.
A steam oven having a housing, a cooking chamber located within the housing, a water tank receptacle connected to the housing, the water tank receptacle comprising: a reservoir, an inlet fitting positioned above the reservoir, a false bottom positioned above the reservoir, and a reservoir outlet extending through a bottom of the reservoir. A water tank is selectively positionable on the water tank receptacle above the false bottom, the water tank having an outlet fitting configured to fluidily connect to the inlet fitting upon positioning the water tank on the water tank receptacle.
A reusable cooking bag having first and second panels joined at a perimeter seam to form a cavity between the first panel and the second panel, and at least one preformed folding seam comprising a line of reduced thickness of at least one of the first panel and the second panel. The least one folding seam extends along a direction of the opening and is spaced from the opening to provide a discrete location at which the first panel and the second panel can be folded.
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
B65D 33/16 - End- or aperture-closing arrangements or devices
A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.
16 - Paper, cardboard and goods made from these materials
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Electric vacuum food sealers for household purposes; vacuum packaging machines and parts therefor; vacuum packaging machines and parts therefor for sous vide machines; vacuum packaging machines and parts therefor for electric sous vide cookers Baking ovens; combination steam and convection ovens for cooking; combination steamers and ovens; convection ovens; cooking ovens; domestic cooking ovens; electric cooking ovens; steam ovens for cooking Silicone food storage bags for household use; polymeric vacuum packaging bags; polymeric vacuum packaging rolls Metal cooking sheet; vented metal cooking sheet; storage containers for household use and lids therefor; storage containers for domestic use and lids therefor; containers for use with sous vide devices and lids therefor; silicone food bags for heating food; polymeric vacuum packaging bags for sous vide cooking; polymeric vacuum packaging rolls for sous vide cooking
A sous-vide circulator cooker that sounds an audible alarm when the system raises the temperature of the water to a determined temperature. The sous-vide circulator cooker includes temperature sensors, heaters and a pump to circulator temperature controlled fluids. The system also contains a speaker or buzzer that can play alarms or music when the system comes to a predetermined temperature. In at least one embodiment, the sous-vide circulator can also distinguish between self-heating and user-induced temperature changes, and will sound alarms accordingly.
A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.
A reusable cooking bag having first and second panels joined at a perimeter seam to form a cavity between the first panel and the second panel, and at least one preformed folding seam comprising a line of reduced thickness of at least one of the first panel and the second panel. The least one folding seam extends along a direction of the opening and is spaced from the opening to provide a discrete location at which the first panel and the second panel can be folded.
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 36/04 - Selection of specific materials, e.g. heavy bottoms with copper inlay or with insulating inlay the materials being non-metallic
B65D 33/16 - End- or aperture-closing arrangements or devices
A steam oven having a housing (106), a cooking chamber (102) located within the housing, a water tank receptacle (600) connected to the housing, the water tank receptacle comprising: a reservoir (606), an inlet fitting (604) positioned above the reservoir, a false bottom positioned above the reservoir, and a reservoir outlet (802) extending through a bottom of the reservoir. A water tank (108) is selectively positionable on the water tank receptacle (600) above the false bottom, the water tank having an outlet fitting (602) configured to fluidily connect to the inlet fitting upon positioning the water tank on the water tank receptacle.
A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.
16 - Paper, cardboard and goods made from these materials
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Electric vacuum food sealers for household purposes; vacuum packaging machines and parts therefor; vacuum packaging machines and parts therefor for sous vide machines; vacuum packaging machines and parts therefor for electric sous vide cookers Baking ovens; combination steam and convection ovens for cooking; combination steamers and ovens; convection ovens; cooking ovens; domestic cooking ovens; electric cooking ovens; steam ovens for cooking Silicone food storage bags for household use; silicone food bag for reheating food for use with sous-vide cooking machines; plastic vacuum packaging bags; plastic vacuum packaging rolls in the form of sheet rolls and film roll stock; plastic vacuum packaging bags for sous vide machines; plastic vacuum packaging rolls in the form of sheet rolls and film roll stock for sous vide machines; plastic vacuum packaging bags for electric sous vide cookers; plastic vacuum packaging rolls in the form of sheet rolls and film roll stock for electric sous vide cookers Metal cooking sheet in the nature of metal sheet pans; vented metal cooking sheet in the nature of vented metal sheet pans; plastic storage containers for household use and lids therefor, sold as a unit; plastic storage containers for domestic use and lids therefor, sold as a unit; plastic containers for household, domestic or kitchen use in connection with sous vide devices and lids therefor, sold as a unit
16 - Paper, cardboard and goods made from these materials
Goods & Services
Vacuum packaging machines and parts therefor for sous vide machines; Vacuum packaging machines and parts therefor for electric sous vide cookers Plastic vacuum packaging bags and rolls in the form of sheet rolls and film roll stock, for sous vide machines; Plastic vacuum packaging bags and rolls in the form of sheet rolls and film roll stock, for electric sous vide cookers
24.
Appliance handle with automatic shutoff of input interface elements
An appliance having a cabinet, a door connected to the cabinet and movable in an opening direction from a closed position to an open position, and a handle connected to the door. The handle has a first side facing against the opening direction and forming a grasping surface, a second side facing along the opening direction, and an interface region having one or more input interfaces on the second side of the handle. The appliance has one or more shutoff sensors configured to disable at least one of the one or more input interfaces on the interface region when an object is detected adjacent the grasping surface.
An appliance having a cabinet, a door connected to the cabinet and movable in an opening direction from a closed position to an open position, and a handle connected to the door. The handle has a first side facing against the opening direction and forming a grasping surface, a second side facing along the opening direction, and an interface region having one or more input interfaces on the second side of the handle. The appliance has one or more shutoff sensors configured to disable at least one of the one or more input interfaces on the interface region when an object is detected adjacent the grasping surface.
A cooking oven wet bulb sensor system having: a reservoir configured to be secured to a cooking chamber wall of the cooking oven, with a cavity of the reservoir in an upward-facing orientation; a temperature sensor probe configured to be mounted at least partially within the cavity of the reservoir; and a water fill opening positioned to dispense water into the cavity. A cooking oven having a wet bulb sensor system and a method for operating a cooking oven are also provided.
A cooking oven wet bulb sensor system having: a reservoir configured to be secured to a cooking chamber wall of the cooking oven, with a cavity of the reservoir in an upward-facing orientation; a temperature sensor probe configured to be mounted at least partially within the cavity of the reservoir; and a water fill opening positioned to dispense water into the cavity. A cooking oven having a wet bulb sensor system and a method for operating a cooking oven are also provided.
G01K 13/00 - Thermometers specially adapted for specific purposes
A21B 1/40 - Bakers' ovens characterised by the means for regulating the temperature
G01N 25/62 - Investigating or analysing materials by the use of thermal means by investigating moisture content by psychrometric means, e.g. wet-and-dry-bulb thermometers
A sous vide cooker having a housing, a bulkhead attached to the housing to form a first cavity, a heat sink attached to the bulkhead to form a second cavity, and a skirt attached to the bulkhead to form a third cavity below the heat sink. A TRIAC is physically attached in conductive thermal communication to the heat sink in the second cavity. The cooker also has a motor, an impeller located in the third cavity, a drive shaft extending through at least the heat sink and into the third cavity and operatively connecting the motor to the impeller, and a heating element located within the third cavity.
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
Cooking containers specially adapted for use with sous vide
machines. Containers for household use; heat-insulated containers for
household use; cooking pots.
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
(1) Cooking containers specially adapted for use with sous vide machines.
(2) Containers for household use namely cooking containers for distributing heat and maintaining a constant temperature; heat-insulated containers for use with sous vide cooking machines for household use; cooking pots.
09 - Scientific and electric apparatus and instruments
Goods & Services
(1) Downloadable software in the nature of a mobile application for controlling and monitoring cooking equipment; downloadable educational software in the nature of a mobile application featuring recipes and information about cooking.
09 - Scientific and electric apparatus and instruments
Goods & Services
(1) Downloadable software for controlling and monitoring cooking equipment namely ovens, sous vide cookers and precision water bath cookers; downloadable software featuring recipes and information about cooking.
21 - HouseHold or kitchen utensils, containers and materials; glassware; porcelain; earthenware
Goods & Services
cooking containers specially adapted for use with sous vide machines Containers for household use; heat-insulated containers for household use; cooking pots
09 - Scientific and electric apparatus and instruments
Goods & Services
Downloadable software in the nature of a mobile application for controlling and monitoring cooking equipment; downloadable educational software in the nature of a mobile application featuring recipes and information about cooking
09 - Scientific and electric apparatus and instruments
11 - Environmental control apparatus
Goods & Services
Downloadable software for controlling and monitoring cooking equipment; downloadable software for providing recipes and information about cooking Sous-vide machines; electric sous-vide cookers
A multifunction cooking range with sous-vides functionality. Cooking ranges are found in every home and in every restaurant; with the addition of a high precision temperature controller attached to the heating elements, a fluidic temperature control device, the range can also be configured to enable sous-vide cooking. By using a pot filled with fluid located on a burner, the user would immerse a fluidic temperature control device in the pot while using the burner with a heating element that is modulated by the controller and temperature sensor.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
H05B 3/68 - Heating arrangements specially adapted for cooking plates or analogous hot-plates
A sous-vide circulator cooker is disclosed. A sous-vide circulator cooker can include a controller located in a sealed housing. The controller configured to be communicatively coupled to an electronic input device, such as a smart phone or server, and be capable of receiving control instructions from the electronic input device. The sous-vide circulator cooker can also include a submersible pump connected to the sealed controller, an adjustable electrode to detect water level, a clamp enabling the device to be adjustably secured to a container such as a water chamber. The cooker can be used to cook food placed in water within the chamber by heating the water.
A sous-vide circulator cooker that sounds an audible alarm when the system raises the temperature of the water to a determined temperature. The sous-vide circulator cooker includes temperature sensors, heaters and a pump to circulator temperature controlled fluids. The system also contains a speaker or buzzer that can play alarms or music when the system comes to a predetermined temperature. In at least one embodiment, the sous-vide circulator can also distinguish between self-heating and user-induced temperature changes, and will sound alarms accordingly.
Wireless temperature sensor for sous vide cooking. Wireless sensor penetrates food and is sealed with the food in a bag for sous vide cooking. The wireless sensor communicates with the base sous vide system to read core food temperature to ensure pasteurization temperature and time is reached and to eliminate estimations with fat content, size of food in relation to cooking time by taking a direct read. The temperature sensor contains a battery, powered passible via peltier, or through induction.
G01K 13/00 - Thermometers specially adapted for specific purposes
G01K 1/00 - Details of thermometers not specially adapted for particular types of thermometer
G01K 7/00 - Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
G01K 1/14 - SupportsFastening devicesArrangements for mounting thermometers in particular locations
H02J 7/02 - Circuit arrangements for charging or depolarising batteries or for supplying loads from batteries for charging batteries from AC mains by converters
G01K 1/02 - Means for indicating or recording specially adapted for thermometers
G01K 7/02 - Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat using thermoelectric elements, e.g. thermocouples
G01K 7/16 - Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat using resistive elements
H04W 4/70 - Services for machine-to-machine communication [M2M] or machine type communication [MTC]
A sous-vide circulator cooker for home sous-vide cooking. The sous-vide circulator cooker is particularly suited for use in home kitchens and on small countertops. The sous-vide circulator cooker includes a detachable stainless steel skirt which allows for cleaning the skirt itself and cleaning of a heater and pump covered by the skirt. The provision of a stainless steel skirt can also act to ensure that no plastic components are directly wetted during use of the cooker. In at least one embodiment, the sous-vide circulator cooker's removable skirt also exposes the water pump impellers allow users to clean out food and debris.
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
A47J 43/28 - Other culinary hand implements, e.g. spatulas, pincers, forks or like food holders, ladles, skimming ladles, cooking spoonsSpoon-holders attached to cooking pots
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
A method for translating cooking time and temperatures for prepackaged food products. The sous-vide program allows users to cook to a food manufacturer recommended doneness based on the size, shape and fat content of the food. The program also lets user adjust setting if the users modified the food product like cut it in half. The program can be located on the sous vide cooking device or on person computing device.
A47J 36/00 - Parts, details or accessories of cooking-vessels
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
G05B 15/02 - Systems controlled by a computer electric
G05D 23/19 - Control of temperature characterised by the use of electric means
H05B 3/68 - Heating arrangements specially adapted for cooking plates or analogous hot-plates
A47J 37/12 - Deep fat fryers, e.g. for frying fish or chips
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
B01F 13/00 - Other mixers; Mixing plant, including combinations of dissimilar mixers
A47J 43/044 - Machines for domestic use not covered elsewhere, e.g. for grinding, mixing, stirring, kneading, emulsifying, whipping or beating foodstuffs, e.g. power-driven with tools driven from the top side
A sous-vide circulator cooker temperature control device that includes a motor module which can be replaced by users when the motor fails. The circulator cooker temperature control device includes an outer portion, an upper portion, a middle portion, and a lower portion. The upper portion includes a programmable controller storing one or more codes that represent cooking temperatures and times selectable by a user. The controller can be programmed to receive additional codes. The controller includes a speaker and a voice assist algorithm configured to alert users of events.
A47J 27/62 - Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the cooking-vessels
A47J 36/00 - Parts, details or accessories of cooking-vessels
A sous-vide circulator cooker that sounds an audible alarm when the system raises the temperature of the water to a determined temperature. The sous-vide circulator cooker includes temperature sensors, heaters and a pump to circulator temperature controlled fluids. The system also contains a speaker or buzzer that can play alarms or music when the system comes to a predetermined temperature. In at least one embodiment, the sous-vide circulator can also distinguish between self-heating and user-induced temperature changes, and will sound alarms accordingly.
