Elwha LLC

Breville Usa, Inc.

Chefsteps, Inc.

Elwah LLC

Cy Research, Inc.

Christopher Charles Young

Mark A Malamud

Royce A Levien

Paul D Holman

Neal Stephenson

Lowell L Wood, Jr

Roderick A Hyde

Clarence T Tegreene

Jordin T Kare

Nathan P Myhrvold

Muriel Y Ishikawa

Victoria Y H Wood

Nels R Peterson

Douglas Eugene Baldwin

Maxime Jean Jerome Bilet

Michael Natkin

Tony S Pan

Nelson Timothy Salazar

Marc Ian Feifel

Robert C Petroski

Kevin Finke

Tom Udd

Emmett Barton

Cameron Jue

Kevin Klonoff

Charles E Young

Maxime J J Bilet

Paul E Young

Kent Michael Harper, Jr

Edward Starbird

Charles M Shaw

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.

Cooking device

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.

Thermal immersion circulator

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.

Food storage system, method and computer readable medium

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.

Food preparation control system

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.

Food preparation guidance system

Cooking 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, articles and methods related to providing customized cooking instruction

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.

Crowdsourcing responses in a query processing system

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.

Data aggregation and personalization for remotely controlled cooking devices

A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent ingestible substrate structure directed energy operations including directing energy to treat at least in part the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Food printing additive layering substrate structure ingestible material preparation system and method

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.

A computationally implemented system and method that is designed to, but is not limited to: electronically receiving directive information including verification information to electronically verify issuance of the directive information by at least one authorized entity, living being identification associated with a particular individual living being, and reporting directions for electronically recording occurrence information to indicate at least one occurrence of at least partial preparation of a particular ingestible product designated by the reporting directions to be associated with an electronically inputted identification of the particular individual living being as verified using the living being identification electronically received with the directive information; and electronically transmitting the occurrence information to an electronic receiving device to be accessed by at least one recipient identified by the reporting directions as authorized to access the occurrence information subsequent to verification that the electronically received directive information was issued by the at least one authorized entity and subsequent to the electronic inputting of the identification of the particular individual living being, the occurrence information indicating the at least one occurrence of at least partial preparation of the particular ingestible product being associated with the particular individual living being. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Reporting system and method for ingestible product preparation system and method

A computationally implemented system and method that is designed to, but is not limited to: electronically directing control of at least partial treatment of the one or more portions of the one or more ingestible substrate structures according to the treatment instructional information regarding the one or more subsequent injection operations including at least one or more injections of one or more materials into the one or more portions of the one or more ingestible substrate structures to form at least in part the one or more selected ingestible products subsequent to and based at least in part upon the electronically receiving the user status information and the electronically receiving the selection information at least in part identifying the one or more selected ingestible products. In addition to the foregoing, other method aspects are described in the claims, drawings, and text forming a part of the present disclosure.

Substrate structure injection treatment system and method for ingestible product system and method

Growing community of inventors

Seattle, WA, United States of America

Christopher Charles Young