US20130202761A1 - Method for Cooking Food in an Oven - Google Patents
Method for Cooking Food in an Oven Download PDFInfo
- Publication number
- US20130202761A1 US20130202761A1 US13/367,164 US201213367164A US2013202761A1 US 20130202761 A1 US20130202761 A1 US 20130202761A1 US 201213367164 A US201213367164 A US 201213367164A US 2013202761 A1 US2013202761 A1 US 2013202761A1
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- Prior art keywords
- cook
- oven
- food item
- storing
- instant
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Classifications
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
- F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/087—Arrangement or mounting of control or safety devices of electric circuits regulating heat
- F24C7/088—Arrangement or mounting of control or safety devices of electric circuits regulating heat on stoves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Definitions
- the present invention relates to ovens in general, and in particular to a method for cooking food in an oven.
- Conventional ovens generally use a temperature feedback mechanism to maintain oven temperature relatively constant at a set temperature.
- the temperature feedback mechanism turns on the heating source when the oven temperature is less than the set temperature, and turns off the heating source when the oven temperature is greater than the set temperature.
- the only information that matters is the oven temperature, and the only action taken based on the oven temperature information is to turn the heating source on or off in order to maintain the oven temperature as close to the set temperature as possible.
- the oven temperature of an oven has reached a steady state (i.e., the set temperature)
- a user can at any time put a food item into the oven.
- the amount of time the food item should be in the oven may be determined by the internal temperature at which the food item has reached. Once the food item has reached a predetermined internal temperature, the food item is considered to be “done.” In other words, for conventional ovens, once the oven has achieved the set temperature, the only other variable is time. A food item is considered to be done when it has been placed in the oven operating at the proper set temperature for the desired amount of time.
- Rapid-cook ovens operate almost entirely based on time. Once a rapid-cook oven has reached its set temperature, for example, if a user pushes a button on a user interface that says “pepperoni pizza,” a set of previously entered cooking instructions that correspond to that selected food item are executed. Those cooking instructions may include: cook food item with a microwave on 50% power and a blower on 100% power for 1.5 minutes, and then continue to cook food item with the microwave on 100% power and the blower on 80% power for another 3 minutes. At the end of the 4.5 minute period, the cooking of the food item is deemed to have been completed because the allotted cooking time at the desired temperature and cook profile conditions have been met.
- the present invention provides an improved method for cooking food items in an oven.
- a history of instant oven temperatures is initially obtained during a cook of a first food item.
- a salient representation of the oven temperature history is stored in a non-volatile memory.
- the salient representation includes multiple average oven temperatures, each selected to represent a summary of the instant oven temperatures at various specific time periods throughout the cook of the first food item.
- a set of instant oven temperatures is obtained at the same various specific time periods during the cooking of the first cook item, and the current cook settings are dynamically adjusted during the cook of the second food item based on the results of a comparison between the obtained instant oven temperatures and the stored average oven temperatures in order to duplicate the result of the cook of the first item.
- FIG. 1 is a front view of an oven in which a preferred embodiment of the present invention can be incorporated;
- FIG. 2 is a flowchart of a method for developing a cook setting for a food item during a cook_setting_development mode of the oven from FIG. 1 , in accordance with a preferred embodiment of the present invention.
- FIG. 3 is a flowchart of a method for cooking a food item using a cook setting during a cook_with 13 setting mode of the oven from FIG. 1 , in accordance with a preferred embodiment of the present invention.
- an oven 10 is defined by a housing 11 having a cavity 12 .
- Oven 10 includes a heating and airflow system (not shown) to supply heat to cavity 12 for heating up any food items that have been placed inside cavity 12 .
- Oven 10 also includes a user interface panel 15 .
- User interface panel 15 is preferably implemented with touchscreens but they can also be implemented with keypads and liquid crystal displays.
- a user can enter commands, such as cooking temperature within cavity 12 , cooking time, blower speed, microwave, steam amount, etc., via user interface panel 15 to effectuate cooking controls on any food items placed within cavity 12 .
- oven 10 includes various electronic devices (not shown), such as a controller, volatile memories, and non-volatile memories, for providing various functions related to oven operations.
- an oven operates under at least two different modes, namely, cook_setting_development mode and cook_with_setting mode.
- cook_setting_development mode various cook settings for different food items can be developed and stored in a non-volatile memory within the oven.
- cook_with_setting mode a specific cook setting corresponding to a food item to be cooked is recalled from the non-volatile memory, and the food item is cooked in the oven with the specific cook setting.
- each entry of the array contains the instant oven temperature at each one second of the cook cycle.
- the array should be populated with instant oven temperatures accordingly, and the number of temperature data points depends on the length of time of the cook cycle. At this point, if the temperature data points within the array are not saved by a user, such as a chef, the temperature data points within the array will eventually be discarded or overwritten by new temperature data points during a subsequent cook, as depicted in block 22 of FIG. 2 .
- the chef can press a button on a user interface, such as user interface panel 15 from FIG. 1 , to cause the average temperature of each of the ten sections within the array to be calculated, and to cause the ten average temperatures to be stored in the non-volatile memory along with the cook setting that was previously used to achieve the perfectly cooked food under a cook setting name such as Cook_setting X, as shown in block 23 of FIG. 2 .
- a user interface such as user interface panel 15 from FIG. 1
- cook setting Cook_setting X is initially recalled from the non-volatile memory within the oven.
- the instant oven temperatures are measured during the cook cycle, as shown in block 31 of FIG. 3 .
- An average value of the measured instant oven temperatures is obtained at or near the end of each tenth segment of the cook cycle, as depicted in block 32 of FIG. 3 .
- the average oven temperature value obtained at the end of each tenth segment of the cook cycle is compared to the stored average temperature value associated with Cook_setting X for the same time segment of the cook cycle, as shown in block 33 of FIG. 3 .
- the cook setting of the oven is dynamically adjusted according to the comparison of the average oven temperature values to the stored average values associated with Cook_setting X at the same time segments during the cook of the first food item.
- the total cook time for the second food item which is similar to the first food item, is five minutes (i.e., 300 seconds).
- the stored average temperature value for the first tenth segment of the five-minute cook cycle i.e., 30 seconds
- the measured average temperature value for the first tenth segment of the current cook i.e., 30 seconds
- the first tenth segment of the current cook can be extended by using a correction factor.
- correction factor 2
- the correction factor can be any numerical value.
- the difference between the measured and stored average temperature values in each of the ten segments of the current cook is shown to be the same (i.e., 9 degrees lower) in the above-mentioned example, it is understood by those skilled in the art that the average temperature difference may vary from one segment to another, and from one cook cycle to another.
- the difference between the measured and stored average temperature value can be a positive number, a negative number or zero.
- a positive number will result in a reduction of the corresponding tenth segment of the current cook cycle.
- a negative number will result in an extension of the corresponding tenth segment of the current cook cycle.
- a zero means nothing needs to be changed to the corresponding tenth segment of the current cook cycle.
- a total cook cycle can have any of the positive, negative and zero average temperature differences.
- an entire current cook cycle for the second food item may have, for example, 3 time extensions (to increase the corresponding tenth segments of the current cook cycle by a total of 10 seconds) and 2 time reductions (to reduce the corresponding tenth segments of the current cook cycle by a total of 8 seconds) for a net change in the total cook time of an additional 2 seconds.
- the present invention provides an improved method of cooking in an oven. While all conventional ovens capture an instant oven temperature and use it in the temperature feedback loop, then discard it immediately thereafter, the method of the present invention captures a history of instant oven temperatures for a “perfect” cook, and compares each subsequent cook to that perfect cook as the cook is unfolding and makes a series of small adjustments to the cook cycle based on those differences so that the conditions that resulted in the “perfect” cook can be duplicated as closely as possible.
Abstract
A method for cooking food items in an oven is disclosed. A history of instant oven temperatures is initially obtained during a cook of a first food item. A salient representation of the oven temperature history is stored in a non-volatile memory. The salient representation includes multiple average oven temperatures, each selected to represent a summary of the instant oven temperatures at various specific time periods throughout the cook of the first food item. During a cook of a second food item that is substantially similar to the first cook item, the current cook settings are dynamically adjusted during the cook of the second food item based on the results of a comparison between the instant oven temperatures and the stored average oven temperatures in order to duplicate the result of the cook of the first item.
Description
- 1. Technical Field
- The present invention relates to ovens in general, and in particular to a method for cooking food in an oven.
- 2. Description of Related Art
- Conventional ovens generally use a temperature feedback mechanism to maintain oven temperature relatively constant at a set temperature. The temperature feedback mechanism turns on the heating source when the oven temperature is less than the set temperature, and turns off the heating source when the oven temperature is greater than the set temperature. Basically, the only information that matters is the oven temperature, and the only action taken based on the oven temperature information is to turn the heating source on or off in order to maintain the oven temperature as close to the set temperature as possible.
- Once the oven temperature of an oven has reached a steady state (i.e., the set temperature), a user can at any time put a food item into the oven. The amount of time the food item should be in the oven may be determined by the internal temperature at which the food item has reached. Once the food item has reached a predetermined internal temperature, the food item is considered to be “done.” In other words, for conventional ovens, once the oven has achieved the set temperature, the only other variable is time. A food item is considered to be done when it has been placed in the oven operating at the proper set temperature for the desired amount of time.
- Rapid-cook ovens operate almost entirely based on time. Once a rapid-cook oven has reached its set temperature, for example, if a user pushes a button on a user interface that says “pepperoni pizza,” a set of previously entered cooking instructions that correspond to that selected food item are executed. Those cooking instructions may include: cook food item with a microwave on 50% power and a blower on 100% power for 1.5 minutes, and then continue to cook food item with the microwave on 100% power and the blower on 80% power for another 3 minutes. At the end of the 4.5 minute period, the cooking of the food item is deemed to have been completed because the allotted cooking time at the desired temperature and cook profile conditions have been met.
- The present invention provides an improved method for cooking food items in an oven.
- In accordance with a preferred embodiment of the present invention, a history of instant oven temperatures is initially obtained during a cook of a first food item. A salient representation of the oven temperature history is stored in a non-volatile memory. The salient representation includes multiple average oven temperatures, each selected to represent a summary of the instant oven temperatures at various specific time periods throughout the cook of the first food item. During a cook of a second food item that is substantially similar to the first cook item, a set of instant oven temperatures is obtained at the same various specific time periods during the cooking of the first cook item, and the current cook settings are dynamically adjusted during the cook of the second food item based on the results of a comparison between the obtained instant oven temperatures and the stored average oven temperatures in order to duplicate the result of the cook of the first item.
- All features and advantages of the present invention will become apparent in the following detailed written description.
- The invention itself, as well as a preferred mode of use, further objects, and advantages thereof, will best be understood by reference to the following detailed description of an illustrative embodiment when read in conjunction with the accompanying drawings, wherein:
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FIG. 1 is a front view of an oven in which a preferred embodiment of the present invention can be incorporated; -
FIG. 2 is a flowchart of a method for developing a cook setting for a food item during a cook_setting_development mode of the oven fromFIG. 1 , in accordance with a preferred embodiment of the present invention; and -
FIG. 3 is a flowchart of a method for cooking a food item using a cook setting during a cook_with13 setting mode of the oven fromFIG. 1 , in accordance with a preferred embodiment of the present invention. - Referring now to the drawings and in particular to
FIG. 1 , there is depicted a front view of an oven in which a preferred embodiment of the present invention may be incorporated. As shown, anoven 10 is defined by ahousing 11 having acavity 12.Oven 10 includes a heating and airflow system (not shown) to supply heat tocavity 12 for heating up any food items that have been placed insidecavity 12. -
Oven 10 also includes auser interface panel 15.User interface panel 15 is preferably implemented with touchscreens but they can also be implemented with keypads and liquid crystal displays. A user can enter commands, such as cooking temperature withincavity 12, cooking time, blower speed, microwave, steam amount, etc., viauser interface panel 15 to effectuate cooking controls on any food items placed withincavity 12. In addition,oven 10 includes various electronic devices (not shown), such as a controller, volatile memories, and non-volatile memories, for providing various functions related to oven operations. - In accordance with a preferred embodiment of the present invention, an oven operates under at least two different modes, namely, cook_setting_development mode and cook_with_setting mode. During the cook_setting_development mode, various cook settings for different food items can be developed and stored in a non-volatile memory within the oven. During the cook_with_setting mode, a specific cook setting corresponding to a food item to be cooked is recalled from the non-volatile memory, and the food item is cooked in the oven with the specific cook setting.
- When a cook is performed on a first food item during the cook_setting_development mode, instant oven temperatures are measured throughout the cook cycle of the first food item, and all the measured instant oven temperatures are stored in a memory array within a volatile memory of the oven, as shown in
block 21 ofFIG. 2 . Preferably, each entry of the array contains the instant oven temperature at each one second of the cook cycle. The array is to be viewed to have ten equal-sized sections. So, for a four-minute cook cycle, the array will contain 4×60=240 instant oven temperature data points, and each of the ten sections contains 240/10=24 instant oven temperature data points. As another example, if the cook cycle is six minutes, then the array will contain 6×60=360 instant oven temperature data points, and each of the ten sections contains 360/10=36 instant temperature data points. - After the cook cycle has been completed, the array should be populated with instant oven temperatures accordingly, and the number of temperature data points depends on the length of time of the cook cycle. At this point, if the temperature data points within the array are not saved by a user, such as a chef, the temperature data points within the array will eventually be discarded or overwritten by new temperature data points during a subsequent cook, as depicted in
block 22 ofFIG. 2 . - However, if the chef is completely satisfied with the quality of the cooked first food item and considers the first food item is perfectly cooked, the chef can press a button on a user interface, such as
user interface panel 15 fromFIG. 1 , to cause the average temperature of each of the ten sections within the array to be calculated, and to cause the ten average temperatures to be stored in the non-volatile memory along with the cook setting that was previously used to achieve the perfectly cooked food under a cook setting name such as Cook_setting X, as shown inblock 23 ofFIG. 2 . - When cooking a second food item, which is substantially similar to the first cook item, under the cook_with_setting mode, cook setting Cook_setting X is initially recalled from the non-volatile memory within the oven. During the cook cycle of the second food item, the instant oven temperatures are measured during the cook cycle, as shown in
block 31 ofFIG. 3 . An average value of the measured instant oven temperatures is obtained at or near the end of each tenth segment of the cook cycle, as depicted inblock 32 ofFIG. 3 . The average oven temperature value obtained at the end of each tenth segment of the cook cycle is compared to the stored average temperature value associated with Cook_setting X for the same time segment of the cook cycle, as shown inblock 33 ofFIG. 3 . - If the average oven temperature value of the “current” cook for the second food item is different from the stored average temperature value, then the time duration of that tenth segment of the cook cycle is extended or reduced by a correction factor of the time duration of that tenth segment of the cook cycle, as depicted in
block 34 ofFIG. 3 . In essence, when cooking the second food item, the cook setting of the oven is dynamically adjusted according to the comparison of the average oven temperature values to the stored average values associated with Cook_setting X at the same time segments during the cook of the first food item. - For example, suppose the total cook time for the second food item, which is similar to the first food item, is five minutes (i.e., 300 seconds). If the stored average temperature value for the first tenth segment of the five-minute cook cycle (i.e., 30 seconds) is 450 degrees, and the measured average temperature value for the first tenth segment of the current cook (i.e., 30 seconds) is 441 degrees, that means there is a 450−441=9 degrees (or 9/450×100%=2%) difference between the stored and measured average temperature values. Based on that, the first tenth segment of the current cook can be extended by using a correction factor. When a correction factor of 2 is employed, then the first tenth segment of the current cook is extended by twice that amount, i.e., 2×2% ×30 seconds=1.2 seconds. Thus, if the measured average temperature value in each of the ten segments of the current cook is 9 degrees (or 2%) lower than its stored average temperature value counterpart, then the total cook time for the second food item will be extended by 10×1.2 seconds=12 seconds.
- Although a correction factor of 2 is used in the above-mentioned example, it is understood by those skilled in the art that the correction factor can be any numerical value. In addition, while the difference between the measured and stored average temperature values in each of the ten segments of the current cook is shown to be the same (i.e., 9 degrees lower) in the above-mentioned example, it is understood by those skilled in the art that the average temperature difference may vary from one segment to another, and from one cook cycle to another.
- It is also understood by those skilled in the art that the difference between the measured and stored average temperature value can be a positive number, a negative number or zero. A positive number will result in a reduction of the corresponding tenth segment of the current cook cycle. A negative number will result in an extension of the corresponding tenth segment of the current cook cycle. A zero means nothing needs to be changed to the corresponding tenth segment of the current cook cycle. A total cook cycle can have any of the positive, negative and zero average temperature differences. Thus, an entire current cook cycle for the second food item may have, for example, 3 time extensions (to increase the corresponding tenth segments of the current cook cycle by a total of 10 seconds) and 2 time reductions (to reduce the corresponding tenth segments of the current cook cycle by a total of 8 seconds) for a net change in the total cook time of an additional 2 seconds.
- As has been described, the present invention provides an improved method of cooking in an oven. While all conventional ovens capture an instant oven temperature and use it in the temperature feedback loop, then discard it immediately thereafter, the method of the present invention captures a history of instant oven temperatures for a “perfect” cook, and compares each subsequent cook to that perfect cook as the cook is unfolding and makes a series of small adjustments to the cook cycle based on those differences so that the conditions that resulted in the “perfect” cook can be duplicated as closely as possible.
- Those skilled in the art will appreciate that the mechanisms of the present invention are capable of being distributed as a program product in a variety of recordable type media such as compact discs and digital video discs.
- While the invention has been particularly shown and described with reference to a preferred embodiment, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the spirit and scope of the invention.
Claims (8)
1. A method of cooking items in an oven, said method comprising:
obtaining a history of instant oven temperatures during a cook of a first food item;
storing a salient representation of said oven temperature history in a non-volatile memory, wherein said salient representation includes a plurality of average oven temperatures, each selected to represent a summary of instant oven temperatures at various specific time periods throughout said cook; and
during a cook of a second food item that is substantially similar to said first cook item, obtaining instant oven temperature values at said various specific time periods, and dynamically adjusting current cook settings during said second cook of said second food item based on the results of a comparison between said obtained instant oven temperature values and said stored average oven temperature values in order to duplicate the result of said cook of said first item.
2. The oven of claim 1 , wherein said storing further includes storing said plurality of average oven temperatures in a non-volatile memory.
3. The oven of claim 2 , wherein said storing further includes storing said plurality of average oven temperatures along with a cook setting that was used to cook said first food item.
4. The oven of claim 3 , wherein said storing further includes storing said plurality of average oven temperatures along with a cook setting that was used to cook said first food item under a cook setting name.
5. A computer-readable medium having a computer program product for cooking items in an oven, said computer readable medium comprising:
program code for obtaining a history of instant oven temperatures during a cook of a first food item;
program code for storing a salient representation of said oven temperature history in a non-volatile memory, wherein said salient representation includes a plurality of average oven temperatures, each selected to represent a summary of instant oven temperatures at various specific time periods throughout said cook; and
program code for, during a cook of a second food item that is substantially similar to said first cook item, obtaining instant oven temperature values at said various specific time periods, and dynamically adjusting current cook settings during said second cook of said second food item based on the results of a comparison between said obtained instant oven temperature values and said stored average oven temperature values in order to duplicate the result of said cook of said first item.
6. The computer-readable medium of claim 5 , wherein said program code for storing further includes program code for storing said plurality of average oven temperatures in a non-volatile memory.
7. The computer-readable medium of claim 6 , wherein said program code for storing further includes program code for storing said plurality of average oven temperatures along with a cook setting that was used to cook said first food item.
8. The computer-readable medium of claim 7 , wherein said program code for storing further includes program code for storing said plurality of average oven temperatures along with a cook setting that was used to cook said first food item under a cook setting name.
Priority Applications (10)
Application Number | Priority Date | Filing Date | Title |
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US13/367,164 US20130202761A1 (en) | 2012-02-06 | 2012-02-06 | Method for Cooking Food in an Oven |
SG11201404699PA SG11201404699PA (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
CN201380012327.4A CN104272865A (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
RU2014136062A RU2014136062A (en) | 2012-02-06 | 2013-02-06 | METHOD FOR PREPARING FOOD IN THE OVEN CABINET |
PCT/US2013/024951 WO2013119680A1 (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
EP13747324.5A EP2813130A4 (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
JP2014556631A JP2015507923A (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
CA2863968A CA2863968A1 (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
KR1020147024995A KR20140129119A (en) | 2012-02-06 | 2013-02-06 | Method for cooking food in an oven |
US14/823,788 US9857082B2 (en) | 2012-02-06 | 2015-08-11 | Cooking oven |
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US13/367,164 US20130202761A1 (en) | 2012-02-06 | 2012-02-06 | Method for Cooking Food in an Oven |
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US14/823,788 Division US9857082B2 (en) | 2012-02-06 | 2015-08-11 | Cooking oven |
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US14/823,788 Active US9857082B2 (en) | 2012-02-06 | 2015-08-11 | Cooking oven |
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EP (1) | EP2813130A4 (en) |
JP (1) | JP2015507923A (en) |
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US10641497B2 (en) * | 2017-09-06 | 2020-05-05 | Haier Us Appliance Solutions, Inc. | Cooktop appliance |
US10813172B2 (en) * | 2018-05-23 | 2020-10-20 | Haier Us Appliance Solutions, Inc. | Cooktop appliances and control methods for the same |
US20210307560A1 (en) * | 2020-04-02 | 2021-10-07 | Appliance Innovation, Inc. | Modular cooking appliance |
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US9468230B2 (en) | 2015-03-20 | 2016-10-18 | Meltz, LLC | Processes for creating a consumable liquid food or beverage product from frozen contents |
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US11751716B2 (en) | 2015-03-20 | 2023-09-12 | Cometeer, Inc. | Systems for controlled heating and agitation for liquid food or beverage product creation |
US10264912B2 (en) | 2015-03-20 | 2019-04-23 | Meltz, LLC | Systems for controlled heating and agitation for liquid food or beverage product creation |
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Also Published As
Publication number | Publication date |
---|---|
JP2015507923A (en) | 2015-03-16 |
RU2014136062A (en) | 2016-03-27 |
WO2013119680A1 (en) | 2013-08-15 |
SG11201404699PA (en) | 2014-10-30 |
KR20140129119A (en) | 2014-11-06 |
EP2813130A1 (en) | 2014-12-17 |
EP2813130A4 (en) | 2016-01-27 |
US20150345801A1 (en) | 2015-12-03 |
CN104272865A (en) | 2015-01-07 |
CA2863968A1 (en) | 2013-08-15 |
US9857082B2 (en) | 2018-01-02 |
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