A computer-controlled method for altering an extraction profile of a beverage machine producing a beverage, the beverage machine having: a controller for controlling the beverage machine; a brewing chamber for receiving an ingredient to be extracted for producing the beverage; a pump controlled by the controller for pumping a liquid through the brewing chamber at a liquid pressure and at a liquid flow rate for extracting the beverage from the ingredient; a heater controlled by the controller for heating the liquid pumped by the pump to a brewing temperature before it enters the brewing chamber; and a flow sensor for measuring the liquid flow rate and providing a flow signal indicative of the liquid flow rate to the controller, wherein the beverage machine is adapted to extract a beverage by: delivering a pre-infusion dose of liquid to the brewing chamber at a pre-infusion pressure and at a pre-infusion flow rate, and delivering an extraction dose of liquid to the brewing chamber at an extraction pressure and at an extraction flow rate, wherein the method includes the steps of: controlling, using the controller, the pump and the heater to deliver the pre-infusion dose; determining, using the controller, a hydraulic resistance of the ingredient in the brewing chamber based on the liquid pressure during the pre-infusion dose, the flow signal during the pre-infusion dose, and a time interval of the pre-infusion dose, determining, using the controller, whether the hydraulic resistance of the ingredient satisfies an impermissible hydraulic resistance criterion; and altering, using the controller, in response to the impermissible hydraulic resistance criterion being satisfied, one or more of: (a) the extraction pressure; (b) the extraction flow rate; and (c) a blooming interval between the pre-infusion dose and the extraction dose.
A23F 5/26 - Extraction of water soluble constituents
A47J 31/06 - Filters or strainers for coffee or tea makers
A47J 31/24 - Coffee-making apparatus in which hot water is passed through the filter under pressure
A47J 31/36 - Coffee-making apparatus in which hot water is passed through the filter under pressure with hot water under liquid pressure with mechanical pressure-producing means
A47J 31/52 - Alarm-clock-controlled mechanisms for coffee- or tea-making apparatus
An electrical appliance comprising: a plurality of electrical loads, each electrical load being powered from a common power source; a controller including a processor coupled to a memory, wherein the memory has stored therein a sequence of numbers and a plurality of numerical ranges, each numerical range being associated with a respective electrical load from the plurality of electrical loads; and a plurality of switches, each electrical switch being electrically coupled to the power source, the controller, and a respective electrical load of the plurality of electrical loads; wherein the appliance is configured to iteratively: select, by the controller, a plurality of numbers from the sequence of numbers; generate, by the controller, a switching signal for any electrical load of the plurality of electrical loads which is associated with a respective numerical range which includes a number from the plurality of numbers; and activate, for each switching signal, a respective switch of the plurality of switches to electrically connect the respective electrical load to the power source over a period of time.
H02H 9/02 - Emergency protective circuit arrangements for limiting excess current or voltage without disconnection responsive to excess current
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
G05D 23/19 - Control of temperature characterised by the use of electric means
H02J 3/14 - Circuit arrangements for ac mains or ac distribution networks for adjusting voltage in ac networks by changing a characteristic of the network load by switching loads on to, or off from, network, e.g. progressively balanced loading
An electrical appliance comprising: a plurality of electrical loads, each electrical load being powered from a common power source; a controller including a processor coupled to a memory, wherein the memory has stored therein a sequence of numbers and a plurality of numerical ranges, each numerical range being associated with a respective electrical load from the plurality of electrical loads; and a plurality of switches, each electrical switch being electrically coupled to the power source, the controller, and a respective electrical load of the plurality of electrical loads; wherein the appliance is configured to iteratively: select, by the controller, a plurality of numbers from the sequence of numbers; generate, by the controller, a switching signal for any electrical load of the plurality of electrical loads which is associated with a respective numerical range which includes a number from the plurality of numbers; and activate, for each switching signal, a respective switch of the plurality of switches to electrically connect the respective electrical load to the power source over a period of time.
H02J 3/14 - Circuit arrangements for ac mains or ac distribution networks for adjusting voltage in ac networks by changing a characteristic of the network load by switching loads on to, or off from, network, e.g. progressively balanced loading
H02H 9/02 - Emergency protective circuit arrangements for limiting excess current or voltage without disconnection responsive to excess current
Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
A23L 3/00 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
A23L 3/005 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating using irradiation or electric treatment
A23L 5/00 - Preparation or treatment of foods or foodstuffs, in generalFood or foodstuffs obtained therebyMaterials therefor
A23L 5/10 - General methods of cooking foods, e.g. by roasting or frying
G01K 13/00 - Thermometers specially adapted for specific purposes
Scales for use with cooking appliances such as pressure cookers, and associated systems and methods, are disclosed herein. In several implementations, a scale includes load cells configured to detect a weight of a cooking appliance placed on the scale and any food therein. The scale can further include temperature sensors positioned proximate to corresponding ones of the load cells and configured to detect the temperature proximate to each of the load cells. A processor within or external to the scale is communicatively coupled to the load cells and the temperature sensors, and is configured to determine the weight of the cooking appliance and food based at least in part on the detected weights and the detected temperatures.
G01G 3/14 - Weighing apparatus characterised by the use of elastically-deformable members, e.g. spring balances wherein the weighing element is in the form of a solid body stressed by pressure or tension during weighing measuring variations of electrical resistance
Systems and methods for sharing data about the contents of storage bags or containers with external devices are described herein. In several embodiments, a food storage system can operate to track/record data about the contents in multiple storage bags and to allow for the identification of the contents in the storage bags based on a unique identifier associated with the storage bags. In some embodiments, the food storage system can provide reminders, recommendations, or other prompts regarding the contents in the storage bags.
G06K 7/14 - Methods or arrangements for sensing record carriers by electromagnetic radiation, e.g. optical sensingMethods or arrangements for sensing record carriers by corpuscular radiation using light without selection of wavelength, e.g. sensing reflected white light
G06Q 10/087 - Inventory or stock management, e.g. order filling, procurement or balancing against orders
G06T 7/70 - Determining position or orientation of objects or cameras
A thermal immersion circulator can comprise a heater including a hollow cylindrical main body having an inlet opening at a first end thereof and an outlet opening in a side wall thereof. The heater can include a flexible circuit board having a plurality of resistive bands controlled by controlling electronics such as TRIACs, which can be water-cooled. A thermal immersion circulator including such a heater can be used in scientific laboratories or sous vide food cooking.
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B01F 33/00 - Other mixersMixing plantsCombinations of mixers
B01F 35/41 - Mounting or supporting stirrer shafts or stirrer units on receptacles
B01L 7/00 - Heating or cooling apparatusHeat insulating devices
H05B 3/34 - Heating elements having extended surface area substantially in a two-dimensional plane, e.g. plate-heater flexible, e.g. heating nets or webs
H05B 3/42 - Heating elements having the shape of rods or tubes non-flexible
H05B 3/44 - Heating elements having the shape of rods or tubes non-flexible heating conductor arranged within rods or tubes of insulating material
A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program.
Pouches and assemblies for use in sous vide cooking, and associated systems and methods are disclosed. In several embodiments, a sous vide pouch includes a sealable chamber having a sauce for cooking with a food product. The chamber can have a partition that provides a boundary a boundary between a first and second portion of the chamber to receive two food products during a sous vide cooking process. In some embodiments, the sous vide pouch can further include a vacuum valve for removing air from the chamber.
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 27/10 - Cooking-vessels with water-bath arrangements for domestic use
B65D 81/20 - 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 under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
B65D 81/32 - 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 two or more different materials which must be maintained separate prior to use in admixture
B65D 33/00 - Details of, or accessories for, sacks or bags
B65D 33/16 - End- or aperture-closing arrangements or devices
B65D 75/58 - Opening or contents-removing devices added or incorporated during package manufacture
Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.
A cooking appliance generates a recipe based on detected weights of multiple ingredients and receives a parameter for cooking the food. In another aspect, the cooking appliance can receive a recipe defining a process for cooking food and an amount of at least a first ingredient in the recipe for the food. Based on the recipe and the amount of the first ingredient added to the container, the cooking appliance generates a wirelessly output instruction for cooking the food. In another aspect, a processor of the cooking appliance detects a physical state of the cooking appliance responsive to an electrical signal and applies a setting to the cooking appliance to cook the food. The cooking appliance can include an LED gauge including multiple LEDs. The processor can selectively turn on one or more of the LEDs based on the set parameter value of the cooking appliance.
Scales for use with cooking appliances such as pressure cookers, and associated systems and methods, are disclosed herein. In several implementations, a scale includes load cells configured to detect a weight of a cooking appliance placed on the scale and any food therein. The scale can further include temperature sensors positioned proximate to corresponding ones of the load cells and configured to detect the temperature proximate to each of the load cells. A processor within or external to the scale is communicatively coupled to the load cells and the temperature sensors, and is configured to determine the weight of the cooking appliance and food based at least in part on the detected weights and the detected temperatures.
G01G 3/12 - Weighing apparatus characterised by the use of elastically-deformable members, e.g. spring balances wherein the weighing element is in the form of a solid body stressed by pressure or tension during weighing
Systems and methods for sharing data about the contents of storage bags or containers with external devices are described herein. In several embodiments, a food storage system can operate to track/record data about the contents in multiple storage bags and to allow for the identification of the contents in the storage bags based on a unique identifier associated with the storage bags. In some embodiments, the food storage system can provide reminders, recommendations, or other prompts regarding the contents in the storage bags.
G06Q 10/08 - Logistics, e.g. warehousing, loading or distributionInventory or stock management
G06K 19/06 - Record carriers for use with machines and with at least a part designed to carry digital markings characterised by the kind of the digital marking, e.g. shape, nature, code
A computerised device, cooking appliance, cooking system, method and one computer-readable medium are disclosed for estimating one or more characteristics of a food item. In one aspect, the cooking system includes: a computing device configured to: receive image data indicative of indicia on or about a food item; process the image data to determine a location or distortion of the indicia in three-dimensional (3D) space; and determine the one or more characteristics of the food item based at least in part on the location or distortion of the indicia; and a cooking appliance, including: one or more cooking components; and at least one processor configured to: receive the cooking program from the computing device; and control the one or more cooking components according to the cooking program.
Pouches and assemblies for use in sous vide cooking, and associated systems and methods are disclosed. In several embodiments, a sous vide pouch includes a sealable chamber having a sauce for cooking with a food product. The chamber can have a partition that provides a boundary a boundary between a first and second portion of the chamber to receive two food products during a sous vide cooking process. In some embodiments, the sous vide pouch can further include a vacuum valve for removing air from the chamber.
B65D 81/32 - 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 two or more different materials which must be maintained separate prior to use in admixture
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
Predictive cooking systems and methods. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.
Predictive cooking systems and methods are disclosed. A representative system can include a cooking device submergible in a container of fluid and a memory device storing instructions for causing a processor to receive information and determine heater set point temperature and on time. The processor can receive information indicative of one or more characteristics of a food item to be cooked in the fluid and a desired food temperature. The processor can perform a control process that can include sending instructions for controlling a heater, obtaining a temperature measurement of the fluid from a temperature sensor, determining a measurement of power delivered to the heater, determining constants related to corresponding physical characteristics of the fluid and/or the container based on at least one of the temperature measurement and the measurement of power, and determining a food temperature of the food item.
Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of one or more computing devices (e.g., smartphone, tablet computer) associated with the user.
A thermal immersion circulator can comprise a heater including a hollow cylindrical main body having an inlet opening at a first end thereof and an outlet opening in a side wall thereof. The heater can include a flexible circuit board having a plurality of resistive bands controlled by controlling electronics such as TRIACs, which can be water-cooled. A thermal immersion circulator including such a heater can be used in scientific laboratories or sous vide food cooking.
A47J 27/10 - Cooking-vessels with water-bath arrangements for domestic use
H05B 3/42 - Heating elements having the shape of rods or tubes non-flexible
H05B 3/34 - Heating elements having extended surface area substantially in a two-dimensional plane, e.g. plate-heater flexible, e.g. heating nets or webs
Embodiments are disclosed for a query processing system configured to receive user submitted questions and provide answers to the user submitted questions. In an example embodiment a system receives a user query from a user. The system then determines if a response is available that matches an intent of the user query above a threshold confidence level. The systems then prompts the user for permission to enable access to the user query to other users. If permission is granted, the system then enables access to the user query to the user users. Responses to the user query received from one or more of the other users are then output to the user, for example, via a computing device or an appliance. Further, in some embodiments, feedback received from the user regarding output responses can be used to train machine learning models associated with the system.
Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.
Systems, methods, and articles for gathering and utilizing individual and aggregate data from connected cooking devices, online recipe databases and/or mobile applications. Cooking instructions may be stored as processor-readable cooking programs that use mutable real time status updates as input. Such programs may be chosen via a user computing device and may be further parameterized by numeric, textual or camera-based inputs. Various methods may be used to determine what foods a user is preparing, and what equipment and techniques are used. This data may be supplemented with feedback to verify what was cooked, how the result compared to visual representation in advance of cooking, and satisfaction level. The data may be used to reproduce past cooking results, adjust future recipes, suggest recipes or products, or connecting users to online communities of users. Cooking data may be used to offer just-in-time problem solving, products, or connection to other users.
Systems, methods, and articles to provide customized control of a cooking appliance. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of a computing device (e.g., smartphone) associated with the user. The processor-based device may autonomously detect a temperature scale of a temperature setting input by a user without requiring the user to specify the temperature scale.
Systems, methods, and articles to provide customized control of a cooking appliance, such as a sous vide cooker. A user provides a selection of one or more ending characteristics for a food product. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics. Measurements of temperature, power delivery, or other characteristics may be obtained during cooking process. A cooking program controlling the cooking process may be revised or updated based at least in part on the obtained measurements or analysis of the measurements. Estimations or projections about the cooking process may be presented to a user via a user interface of the cooking appliance or a user interface of a computing device (e.g., smartphone) associated with the user.
Systems, methods, and articles to provide customized cooking instructions to users via a communications device. The user is provided with audio/visual prompts depicting one or more ending characteristics of a food product, such as texture or doneness. The user provides a selection of the one or more ending characteristics according to the user's preferences. A processor-based device determines one or more output food preparation parameters based on the user's selection of the one or more ending characteristics for the food product. The one or more determined output food preparation parameters are provided to a communication device of the user so that the user may cook the food product according to the output food preparation parameters.
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