Aspects related to a cooking appliance with a temperature probe accessory are provided. A cooking appliance may include a cavity configured to receive a food to be cooked. A sensor, such as a temperature probe accessory, may be used to measure a temperature of the cavity. The cooking appliance may include an interface configured to receive cooking parameters. The cooking appliance may include a controller configured to identify cooking instructions based on cooking parameters. The appliance may perform actions in response to the cooking instructions.
In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.
A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.
In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.
A method for foodstuff identification can include: detecting a trigger event; sampling a measurement set; optionally determining candidate measurements for subsequent analysis based on the measurement set; optionally determining a set of food parameter values from the measurements; optionally selecting a food parameter value for use; determining a cooking instruction based on the food parameter value; automatically operating the appliance based on the cooking instructions; optionally determining a foodstuff trajectory relative to the cook cavity; optionally training one or more modules; and/or any other suitable elements.
F24C 15/04 - Doors specially adapted for stoves or ranges with transparent panels
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
G06F 18/21 - Design or setup of recognition systems or techniques; Extraction of features in feature space; Blind source separation
In variants, the system can include an extensible cooking system (e.g., grill) with a removable user interface configured to control cooking system operation and/or a set of removable accessory modules. Examples of removable accessory modules can include user fuel control interfaces and sensor ports.
In variants, an automatically-identifiable temperature probe can include: a probe body, one or more sensors, a connector, and/or any other suitable components. In variants, the method for temperature determination can include: determining a set of electrical signals, determining a temperature probe type based on the set of electrical signals, determining a sensor resolution model based on the temperature probe type, and determining a set of final temperature estimates based on the set of electrical signals and the sensor resolution model.
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 1/024 - Means for indicating or recording specially adapted for thermometers for remote indication
G01K 7/16 - Measuring temperature based on the use of electric or magnetic elements directly sensitive to heat using resistive elements
G01K 3/14 - Thermometers giving results other than momentary value of temperature giving differentiated values in respect of space
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
The method for dirty camera detection including: detecting a first predetermined state change event; sampling a set of cavity measurements; optionally determining a set of features of the set of cavity measurements; determining a class label based on the cavity measurements; optionally verifying the classification; and facilitating use of the appliance based on the classification.
F24C 7/08 - Arrangement or mounting of control or safety devices
G06V 10/764 - Arrangements for image or video recognition or understanding using pattern recognition or machine learning using classification, e.g. of video objects
G06V 10/82 - Arrangements for image or video recognition or understanding using pattern recognition or machine learning using neural networks
G06V 10/98 - Detection or correction of errors, e.g. by rescanning the pattern or by human intervention; Evaluation of the quality of the acquired patterns
A method for cavity state determination including: receiving a cook instruction; sampling a set of cavity measurements; determining a cavity state; and selectively operating the cook cavity based on the match.
A47J 36/32 - Time-controlled igniting mechanisms or alarm devices
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
The cooking coordination method includes: determining a menu S110; determining available resources S 120; determining a cooking schedule based on the menu S130; and instructing the resources according to the cooking schedule S140. The method can optionally include: monitoring cooking progress S150; and determining instruction completion S160. The method functions to automatically coordinate a set of resources to cooperatively cook a menu (e.g., recipe set). Invariants, the method functions to coordinate the set of resources such that cooking is completed at the same time.
The method for classifying ambiguous objects, including: determining initial labels for an image set; determining N training sets from the initially-labelled image set; training M annotation models using the N training sets; determining secondary labels for each image of the image set using the M trained annotation models; and determining final labels for the image set based on the secondary labels. The method can optionally include training a runtime model using images from the image set labeled with the final labels; and optionally using the runtime model.
A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.
In variants, the method can include: sampling cavity measurements of the cook cavity; determining an image representation using the cavity measurements; determining a food class based on the image representation; optionally comparing the image representation to prior image representations; optionally determining a new food class based on the image representation; optionally updating a food identification module with the new food class; and optionally determining a cook program associated with the new food class.
A47J 36/00 - Parts, details or accessories of cooking-vessels
G06F 18/2411 - Classification techniques relating to the classification model, e.g. parametric or non-parametric approaches based on the proximity to a decision surface, e.g. support vector machines
A method for targeted heating element control can include: sampling measurements, determining one or more occupied regions based on the measurements, determining one or more food types, controlling appliance operation based on the occupied regions and food types, optionally providing real-time feedback to the user for food placement within the cavity, optionally sampling training measurements, optionally determining a cavity occupancy region classifier, and/or any other suitable elements.
A method for foodstuff identification can include: detecting a trigger event; sampling a measurement set; optionally determining candidate measurements for subsequent analysis based on the measurement set; optionally determining a set of food parameter values from the measurements; optionally selecting a food parameter value for use; determining a cooking instruction based on the food parameter value; automatically operating the appliance based on the cooking instructions; optionally determining a foodstuff trajectory relative to the cook cavity; optionally training one or more modules; and/or any other suitable elements.
F24C 15/04 - Doors specially adapted for stoves or ranges with transparent panels
G05B 13/02 - Adaptive control systems, i.e. systems automatically adjusting themselves to have a performance which is optimum according to some preassigned criterion electric
G06F 18/21 - Design or setup of recognition systems or techniques; Extraction of features in feature space; Blind source separation
An imaging system for a high-heat cooking appliance, including a camera system including an optical sensor, a lens, and a set of light emitters; and a camera cooling mechanism thermally connected to the camera system.
The method for classifying ambiguous objects, including: determining initial labels for an image set; determining N training sets from the initially-labelled image set; training M annotation models using the N training sets; determining secondary labels for each image of the image set using the M trained annotation models; and determining final labels for the image set based on the secondary labels. The method can optionally include training a runtime model using images from the image set labeled with the final labels; and optionally using the runtime model.
A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.
The method for dirty camera detection including: detecting a first predetermined state change event; sampling a set of cavity measurements; optionally determining a set of features of the set of cavity measurements; determining a class label based on the cavity measurements; optionally verifying the classification; and facilitating use of the appliance based on the classification.
F24C 7/08 - Arrangement or mounting of control or safety devices
G06V 10/764 - Arrangements for image or video recognition or understanding using pattern recognition or machine learning using classification, e.g. of video objects
G06V 10/82 - Arrangements for image or video recognition or understanding using pattern recognition or machine learning using neural networks
G06V 10/98 - Detection or correction of errors, e.g. by rescanning the pattern or by human intervention; Evaluation of the quality of the acquired patterns
An imaging system for a high-heat cooking appliance, including a camera system including an optical sensor, a lens, and a set of light emitters; and a camera cooling mechanism thermally connected to the camera system.
The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.
The connected oven includes a cooking cavity defined by a back, a door opposing the bottom, a top adjacent the back and door, a bottom opposing the top, and opposing sidewalls adjacent the remainder of the walls, a user interface unit configured to receive instructions from the user, a sensor, and a thermal management system for minimizing or preventing thermal damage to heat-sensitive components arranged on the oven.
The system is preferably used with a cooking appliance with a heating cavity and can include: a vessel and a temperature probe. The system can optionally include: a lid, a tray, and/or a circulator. However, the system can include any other suitable components. The system functions to monitor and/or control the temperature of a volume of working fluid in a cooking appliance with a heated cavity.
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A system and method for estimating a time to foodstuff completion can include receiving a measured foodstuff parameter, determining a current foodstuff state based on: a previous foodstuff state and the measured foodstuff parameter, selecting a foodstuff parameter curve based on the current foodstuff state, determining an estimated time to completion using the foodstuff parameter curve.
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A47J 36/32 - Time-controlled igniting mechanisms or alarm devices
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.
F24C 15/00 - DOMESTIC STOVES OR RANGES; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION - Details
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
F24C 7/06 - Arrangement or mounting of electric heating elements
38.
Connected food preparation system and method of use
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A47J 36/32 - Time-controlled igniting mechanisms or alarm devices
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A method for operating a connected oven based on subjective user feedback, wherein the connected oven includes a set of in-cavity sensors configured to monitor the foodstuff throughout a cooking session; the method comprising: executing a cooking session according to an initial set of operation instructions to achieve a target food output condition; collecting subjective feedback values from the user for the resulting food output condition of the foodstuff after the cooking session; and updating the initial set of operation instructions based on the feedback values from the user.
F24C 15/00 - DOMESTIC STOVES OR RANGES; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION - Details
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
F24C 7/06 - Arrangement or mounting of electric heating elements
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
F24C 15/00 - DOMESTIC STOVES OR RANGES; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION - Details
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/00 - Services specially adapted for wireless communication networks; Facilities therefor
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
The connected oven includes a cooking cavity defined by a back, a door opposing the bottom, a top adjacent the back and door, a bottom opposing the top, and opposing sidewalls adjacent the remainder of the walls, a user interface unit configured to receive instructions from the user, a sensor, and a thermal management system for minimizing or preventing thermal damage to heat-sensitive components arranged on the oven.
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
A connected oven, including a set of in-cavity sensors and a processor configured to automatically identify foodstuff within the cooking cavity, based on the sensor measurements; and automatically operate the heating element based on the foodstuff identity.
F24C 7/08 - Arrangement or mounting of control or safety devices
H04W 4/80 - Services using short range communication, e.g. near-field communication [NFC], radio-frequency identification [RFID] or low energy communication
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
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